Strudels are wrapped using layers of phyllo dough.
Phyllo is thin sheets of dough that are used to make make tarts, strudels and other pastries. It can be filled with cheeses, meats, vegetables or a combination of these. For phyllo dough to hold fillings, it needs to handled with care. If not, the dough will stick together or crack before it is ever filled. However, with a few precautions you can successfully use phyllo dough and enjoy the crispy, flaky result.
Instructions
1. Let phyllo dough thaw in the refrigerator for 24 hours before using. Letting the dough thaw at room temperature may cause it to stick together. Keep the phyllo dough in the packaging to thaw.
2. Cover the cookie sheets with parchment paper and brush with butter. Cover your work surface with plastic wrap to keep the dough from sticking to it.
3. Whisk the egg and 1 tbsp. of water together in a bowl.
4. Gather the plastic wrap, kitchen towel, butter, egg and water mixture, kitchen scissors, filling, and cookie sheets near your work surface once you are ready to use the phyllo dough. The dough can dry out in a matter of minutes, which makes working quickly a necessity when using phyllo dough. Having all of your materials at hand will help keep you moving.
5. Cook the filling if necessary. It should be completely cooked before filling the dough. Preheat your oven according to the temperature on your recipe.
6. Remove the dough from the fridge. Open the box and unroll the dough.
7. Grab a few layers of the phyllo dough. You don't want to spend time counting individual sheets while your dough dries out so just estimate the amount you think you will need.
8. Place on the plastic wrap and cover with another piece of plastic wrap. Lay the damp towel on top of the plastic wrap. Do this immediately to prevent the dough from drying out.
9. Wrap the remaining dough tightly in plastic wrap. Set it aside.
10. Remove a sheet of phyllo dough from underneath the plastic wrap and towel. Place on your counter. Cover the remaining dough up immediately to protect it from cracking.
11. Brush the phyllo dough with the just enough butter to lightly coat the sheet. Start at the edges of the dough and work your way to the center. Use light strokes or you may damage the dough in the process.
12. Continue layering and buttering the sheets until you have the number of layers needed for your recipe.
13. Divide your phyllo dough into columns using kitchen scissors. This is necessary if you are making triangle-shaped or rolled treats. Leave the dough uncut to cover larger fillings such as cheese wheels. A pizza cutter or very sharp knife can be used if you do not have kitchen scissors.
14. Place your filling on the dough. For triangle-shaped appetizers, put the filling in the bottom right-hand corner of the dough with no more than 1/2 inch from the edge of the dough. Fold the bottom right-hand corner over to create a right angle. Continue folding in this manner until you reach the other end of the column. If you are making rolls, place the filling at one end and slowly roll it closed. Place cheese wheels in the center of the dough and fold the dough up and around the cheese, making sure to cover it completely.
15. Place the finished items on the cookie sheet. Brush the outside of the dough with another layer of butter. This will help the dough have a nice golden color when baked. Brush with the egg mixture to seal in the filling.
16. Bake according to your recipe instructions. Allow to cool before enjoying.
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