Phyllo pastry dough is used most often in Greek dishes, though it can be used instead of traditional pastry doughs in many other dishes. It is an extremely thin pastry that comes in a roll of sheets in the frozen food section of grocery stores. It is more light and airy than many traditional pastry doughs, making it a favorite for dessert recipes as well as savory dishes. You must use phyllo pastry quickly after the package has been opened because it will dry out.
Instructions
1. Thaw the phyllo dough overnight in the refrigerator. Extra dough can be stored for up to two weeks in the fridge in a well-sealed bag.
2. Melt a stick of butter or margarine in a small bowl. You can melt it on the stovetop in a pan or in a microwave in a microwave-safe dish, for two minutes at 50 percent power (defrost) or until melted.
3. Prepare your work area and preheat your oven. Have any fillings prepared and your cooking tools ready nearby.
4. Place a damp towel on the work surface. Open the phyllo packaging and carefully unroll it on top of the towel. Place a sheet of wax paper on top of the dough and a second barely damp towel on top of the paper. This will aid in keeping the dough moist.
5. Remove a single sheet of dough from under its covering. Quickly apply the melted butter with a large pastry brush, working from the edges in. You do not need to cover the entire sheet with the butter.
6. Continue buttering and layering the phyllo dough as directed in your recipe. Keep the excess dough covered at all times while working.
7. Fill the phyllo pastry as directed in the recipe you are using. Many recipes will call for several layers of dough, the filling, then a few more layers of dough. Press the sides of the phyllo down around the filling so it does not bubble out.
8. Place the phyllo dough in the preheated oven. Bake as directed by the recipe or until the dough begins to turn golden brown on top.
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