1)这种是一页一页象纸张似的。要自己一层层的耍油,叠起。
http://www.finecooking.com/assets/uploads/posts/5341/ING-frozen-phyllo-dough-2_sql.jpg
http://i-cdn.apartmenttherapy.com/uimages/kitchen/2009_02_24-Phyllo2.jpg
2)这种是已经有层的面,可以直接用。Puff pastry sheets
http://www.williams-sonoma.com/products/546572/?catalogId=41&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Cooking_Ingredients&cm_ite=Galaxy_Desserts_Puff_Pastry_Sheets_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=31-101338348-2#viewLargerSubsetOverlay
两种都可以。各有各的用场,这个点心,两种都行。我用的是(2)比较省事。