Tips for Handling Phyllo Dough Sheets
Phyllo (in Greek: φύλλο, pronounced FEE-lo), is most often used to describe paper-thin sheets of dough that are used to make some of the most delicious pastries and savory pies in the world. However, phyllo has gotten a reputation as being hard to use or too delicate. Many people stay away from it and instead use puff pastry or strudel dough as a substitute. Yet, they do not achieve the same results. The tendency of these wafer-thin sheets to tear, dry out quickly, or stick together can be maddening. Here are some tips for mastering this delicate dough.
Useful Tips
Keep the package closed when thawing.
Defrost Properly-You can’t rush this part. Thaw overnight in the refrigerator. As a last resort only, thaw at room temperature for five hours and use immediately.
HAVE EVERYTHING READY TO GO – Get all of your ingredients ready before you pull out the phyllo. Chop, mix, blend etc. Have everything ready to go, then unroll the amount of phyllo you need.
Hands should be as dry as possible when handling the dough.
Bring the packaged phyllo to room temperature before opening and using it.
Remove the thawed phyllo from the package and unroll the sheets.
Cover the unrolled phyllo with a sheet of waxed paper covered by a damp tea towel to keep it from drying out quickly.
As you remove one sheet at a time, cover the remainder.
If you tear a piece of phyllo by mistake, don't worry. You can patch pieces together to use in a middle layer of the pastry, and this will rarely if ever, show in the final product. It is very forgiving after it bakes.
You should baste each piece with butter or olive oil as you layer them.
If you need to cut it, use a sharp knife or a pizza cutter.
The key to working with phyllo is to be organized and work quickly.
Phyllo pastry can often be very brittle when baked. I recommend using a sharp knife to score your pieces prior to baking. This also allows the steam to escape and cook the phyllo evenly.
Always butter the top layer of pastry before baking to create a nice golden-brown top.
