Phyllo (or filo) dough comes in paper-thin sheets that can be finicky to work with. They dry quickly and tear easily and even some experienced cooks would rather avoid any recipe using them. However, this dough can be a tasty, versatile addition to your pantry.
Instructions
1. Allow your frozen dough to thaw completely. Place it in the refrigerator for at least 24 hours. Then, allow it to warm at room temperature for at least 2 hours. Rushing this step can result in your sheets of phyllo sticking to and increase the chances of tears.
2. Assemble all your needed ingredients before hand. Time is of the essence when working with phyllo dough, so have everything you need ready before opening the dough package.
3. Keep the dough moist. Place a damp towel over any dough you aren't working with. Place a piece of wax paper between the dough and the towel to prevent the two from sticking to each other.
4. Coat every layer with melted butter, egg wash or an oil to keep the layers from moving across each other and causing holes and tears. Work quickly when coating the individual sheets so that they don't dry out, but don't tear the dough.
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