Phyllo Finesse

Directions

1. 1
   Buy phyllo fresh when possible. You can find it in the refrigerator section of most Greek and Middle Eastern markets.
2. 2
   If frozen is your only option, buy two packages, in case one is not workable. Thaw dough at least 12 hours in the refrigerator.
3. 3
   Before using, allow phyllo to come to room temperature.
4. 4
   Chill fillings before wrapping them.
5. 5
   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.
6. 6
   Always work on a dry surface.
7. 7
   Cut phyllo with sharp scissors; knives can pull and tear the fragile sheets.
8. 8
   Keep unused portions covered with plastic wrap and a damp towel. To store, place in an airtight plastic bag and freeze.