Phyllo Dough

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.

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.

Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful chutney; any leftover chutney is great with curries or roasts.

The fragrant secret to this recipe from Delfina Studio Café is the rose water.

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)

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.

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

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

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.

Phyllo dough gives this dessert a crisp texture that contrasts nicely with the smooth lemon filling.

An appealing dish from Matt's in the Market in Seattle, Washington.

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