Phyllo Dough

Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava. Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup. It has become a traditional Middle Eastern Rosh Hashannah and Purim treat but is enjoyed at celebrations throughout the year. There are numerous variations of baklava, many a closely guarded secret passed down within families. A walnut filling is more prevalent in the Levant, while pistachios and pistachio-almond fillings are preferred in Iran. Blanched almonds are traditional on Rosh Hashannah to produce a light color so that the year should be dulce y aclarada ("sweet and bright"). Sephardim refrain from serving dark-colored pastries such as those made from walnuts on Rosh Hashannah, which would portend a dark year. Although purists disdain anything except the classic nut filling, some cooks innovated by adding such items as dates and chocolate chips. Hungarians make an apricot version. This very rich treat is usually served in small portions.

Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat.

Crispy phyllo takes the place of a traditional pizza crust in this inventive recipe, which is a great appetizer or light entrée.

This recipe for the classic Greek dessert called galaktoboureko is from Romeo, a delightful place in Old Town.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In this clever dish from chef Michel Richard at Citronelle in Washington, D.C., fried sea scallops coated with fine strands of phyllo pastry resemble porcupines.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.