Phyllo Dough

Phyllo is this paper thin, unleavened pastry dough that produces exquisite flaky wrappings for a variety of foods. And because it has almost no fat in it, you have to add your own, often by brushing melted butter on it. There’s also a couple tricks you need to know about working with phyllo. First, if you’re taking it out of the freezer, let it thaw carefully. I would place it in the refrigerator overnight, and then I’d unroll it very carefully. Second, because it is so dry and delicate, you’d be smart to cover the dough you’re going to be using, with a damp tea towel to keep it moist. Third, I’d get everything all ready to go for the recipe. You’ll get better results if you can work quickly.