>>109211494That actually looks like a pretty accurate way to make these. Though it'd be easier to lay out the full sheets on a pan and serve as a pie instead of puffs. If you do it that way then you stack more phyllo instead of folding a single piece all over, offering a sounder structure in my opinion. My mom divides it so that the bottom layer has two or three more phyllo than the top. Some tips for this method is also to use olive oil between the dough but not between the dough and the filling so that dough doesn't stick to itself, giving it that classic flakiness while preventing the filling from slipping out once you bite it. Also etch lines with a knife where you're going to cut it once done, since you want to minimize the amount the dough will break before going into your mouth. Also be careful with the dough, it might tear so handle it with care, but even if it does there are still other layers to make up for it, which is why I think this method is better than wrapping. The more you handle the dough the more likely it is to tear.
There's also a technique where you twist the dough around, resulting in a long spiral but I don't know anyone who actually bothers, but I definitely think it's more elegant than puffs.
t. Greekanon
