Phyllo Finesse

1. 1

   Buy phyllo fresh when possible. You can find it in the refrigerator section of most Greek and Middle Eastern markets.

2. 2

   If frozen is your only option, buy two packages, in case one is not workable. Thaw dough at least 12 hours in the refrigerator.

3. 3

   Before using, allow phyllo to come to room temperature.

4. 4

   Chill fillings before wrapping them.

5. 5

   Once you get started, work quickly. The sheets have a tendency to dry out and become brittle. Remove the sheets that you need and immediately coat them with vegetable cooking spray (the easiest way) or brush with melted butter.

6. 6

   Always work on a dry surface.

7. 7

   Cut phyllo with sharp scissors; knives can pull and tear the fragile sheets.

8. 8

   Keep unused portions covered with plastic wrap and a damp towel. To store, place in an airtight plastic bag and freeze.

No additional tips available.