Phyllo pastry gets a lot more than a puff piece on the food pages of Issue 66. Our amazing food editor Maranda Engelbrecht has put together some yumlicious conconctions, including these Festive Blueberry and Goat’s cheese Dessert Cups (see page 111)…
… and the Broad Bean and Parmesan Quiche with Phyllo, on page 114.
It’s all mouthwateringly swoonworthy, as is Maranda’s brilliant ideas around wrapping a foodie gift in phyllo sheets, or using them as edible and compostable tablemats too.
Production: Maranda Engelbrecht
Photographs: Robbert Koene