I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget the name), using wonton wrappers in recent past as well with some success.
But my greatest anxiety in cooking (more than anything, including deeply cutting myself with a 12 inch dull blade when I am chopping) is working with this very thin fragile dough.
Can I use a thicker dough for such a recipe? Is it entirely necessary for the dough to be paper-thin? Is it a taste thing? Why is it necessary to use this dough for this type of appetizer / dish?