Thin phyllos

thin phyllo dough • whole milk (1350 ml) • eggs • sugar (use the same cup to measure everything) • heaping tablespoons good-quality butter • About 7 oz butter (200 grams) for brushing the phyllo • fine semolina • vanilla bean • Zest from a fresh, unwaxed lemon • sugar • water • Juice of 1/2 lemon •

sugar (about 400 grams) • water (about 480 ml) • orange • lemon • cinnamon stick • heaping teaspoon honey • phyllo dough (preferably extra thin, like Beirut-style) • fine semolina (about 2/3 cup) • coarse semolina (about 3/4 cup) • sugar (about 1/3 cup plus 1 tablespoon) • Zest of 1 orange and 1 lemon • baking powder •

thin phyllo dough for desserts • finely chopped walnuts • sugar • cinnamon • butter • water • sugar • cinnamon stick • cloves • small piece of lemon peel (be careful not to include the white pith)

fine semolina (about 120 grams) • eggs • sugar (about 300 grams) • unsalted butter (about 35 grams) • vanilla sugar or 2 teaspoons vanilla extract • whole milk (1 liter) • unsalted butter, melted, for brushing the phyllo • very thin phyllo dough • sugar (about 600 grams) • water (about 600 ml) • ground cinnamon • cinnamon sticks

white sugar (about 600 grams) • water (about 480 ml) • lemon juice • thin phyllo dough for desserts (about 500 grams) • walnuts (about 300 grams) • raw pistachios (about 100 grams) • plain dry breadcrumbs (about 100 grams) • goat or sheep butter (about 250 grams) • sunflower oil (about 150 grams) • ground cinnamon • ground cloves • ground nutmeg