Serves: 5
Traditional Greek and Middle Eastern bakers prepare phyllo from scratch, stretching the dough to an incredibly paper-thin leaf. Frozen phyllo from the supermarket is an excellent and infinitely easier alternative. Phyllo is used for both sweet and savory dishes.
Before you begin using phyllo, lay a piece of plastic wrap (larger than the phyllo dough) onto the counter. Unroll phyllo sheets onto the plastic wrap. To keep the paper-thin sheets of phyllo from drying out, which can happen in minutes, cover the dough with plastic wrap or a damp towel, replacing the wrap immediately after you remove each sheet.
The remaining phyllo dough can be rolled up, sealed tightly in plastic wrap and stored in the freezer
This Cook's Note: How to Handle Phyllo (Filo) Dough recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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