Tips for Working with and Storing Phyllo Dough

Updated: Jul. 10, 2008


Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of grocery stores. Phyllo dough is liberally basted with melted butter between each sheet so that it bakes up crisp and flaky. Phyllo dough is used for dessert, appetizers and savory main dishes. Follow these pointers for perfect phyllo:Thaw phyllo according to package directions. Always have all the other ingredients assembled and ready to go before unwrapping the dough.Because phyllo is thin, fragile and tears easily, work on a smooth dry surface.Phyllo dries out quickly. So once the dough is unwrapped and unrolled, cover it with plastic wrap, then a damp kitchen towel. Work with one sheet at a time and keep the other sheets covered.Preheat the oven as directed.Refrigerate unopened phyllo dough for up to 3 weeks or freeze for up to 3 months. Opened dough can be refrigerated for up to 3 days. Baked phyllo should be stored in an airtight container for up to 3 days or frozen for up to 3 months.