PHYLLO (pronounced FEE-lo) is a tissue-thin pastry that's made by gently stretching the dough into thin fragile sheets. It can be layered, shaped and baked in a variety of sweet and savory ways. Handling it quickly is the key!
Follow the manufacturer's instructions for thawing phyllo in the unopened package.
Count out the number of phyllo sheets required for your recipe, place them on a smooth dry surface and immediately cover with plastic wrap and a damp towel. Gently pull sheets from the stack as you need them, keeping the remaining ones covered until needed.