Tips for Working with Phyllo



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·        Do not open phyllo package prior to thawing.

·        For best thawing results, phyllo should be refrigerated overnight.   If you want to use last minute, thaw at room temperature for five hours and use immediately.

·        Complete recipe prep work before opening the thawed phyllo.

·        Be sure that your hands are thoroughly dry when handling the phyllo.

·        Bring the packaged phyllo to room temperature before opening and using.

·        Once removed from package, quickly cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly.

·        As you remove one sheet at a time, cover the remainder.

·        If you accidently tear a piece of phyllo, simply patch pieces together to use in a middle layer of the pastry.

·        Most recipes involve brushing phyllo with either butter or olive oil on each sheet, you can use a pastry brush or unused paint brush.

·        As soon as you use the amount of phyllo dough you need, roll up the remaining sheets with the original paper, and cover with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week. 

·        Unopened packages can be refrozen.