Flavor description
Phyllo, paper-thin sheets of pastry piled together to form a crisp, ultra-flaky crust, was developed by the Turks and adopted by the Greeks, who perfected its use. Greek for “leaf,” phyllo lends a distinctive layered effect to such Hellenic specialties as spanakopita and baklava.
How to use
Most phyllo comes frozen in a box, so it’s essential to thaw the dough in the refrigerator for at least 24 hours. After it’s thawed, let the dough stand at room temperature a couple of hours before unwrapping. Only remove the sheets of dough that you need from the package. Wrap the rest of the dough tightly in plastic wrap, and store it in the refrigerator for up to a week. Keep the sheets you’re not working with covered with a slightly damp towel or paper towel and a layer of plastic wrap to prevent drying. Always spray on cooking spray, or lightly brush butter or oil between sheets of phyllo dough. A little fat between the layers makes the pastry crisp and flaky.
How to find
Look in your local supermarket for this pastry dough.
Substitutes
Puff pastry dough
Related Recipes
Phyllo Éclairs
Feta-Spinach Tarts
Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears
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