This is a sweet and crunchy Turkish/Greek dessert The challenge is mainly the phyllo dough: It is usually found in the refrigerated section, (close to eggs and butter) in a long skinny plastic bag, or, if not, in the frozen section in a long narrow box (with the puff pastry patties etc). When you unwrap it make sure to have some damp dish cloth, or tea towel and a sheet of parchment paper to keep the sheets covered so they do not dry out. You do need a pastry brush to spread the melted butter. Go lightly as the sheets are thin and delicate. But even if they break you can still use them, just not on the top layer.