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Technique: Phyllo Finesse

Source of Recipe

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

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

• Before using, allow phyllo to come to room temperature.

• Chill the fillings before wrapping them.

• 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.

• Always work on a dry surface.

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

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


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