I had never made anything with Phyllo dough before, but I found an apple dumpling recipe in the new Sweet Paul Magazine and decided to give it a try.
Unfortunately the recipe wasn’t clear about how much Phyllo dough to use, or it could be that I am just a Phyllo-dough-idiot. I assumed that each roll of dough in the box was considered a sheet—you know, like those pie crusts you can buy with 2 pre-rolled crusts per box. The directions said to divide the filling in half and make two dumplings, and the Phyllo dough box contained two rolls of dough, so I used one roll for each dumpling. Apparently that is not what I was supposed to do. My dumplings turned out disgusting. Just look at that big blob of undercooked dough in the middle. Yuck. I think I should have only used one or two “pages” of dough for each dumpling. Oh well.
The bright side is that now I know where the Phyllo dough is in the grocery store, so I can try making Baklava.