Phyllo dough is used in a variety of dishes, including entrees and desserts. But the thin sheets of dough can be tricky to work with because they become gummy or brittle if it is not properly prepared. To keep Phyllo dough crisp, it is necessary to work quickly and to have the necessary tools and ingredients.
Instructions
1. Remove the Phyllo dough from the freezer and allow the dough to thaw for about four hours before opening the package.
2. Remove the dough from it's packaging and lay it out flat on a piece of wax paper. Cover the dough with another piece of wax paper, and lay a damp towel on top.
3. Remove one sheet of dough and lay it on a cookie sheet or baking dish (depending dish you are preparing) that has been sprayed with oil. Lightly mist the top of the sheet of dough with water using the spray bottle.
4. Brush butter or oil lightly onto the top of the sheet of dough by using a wide pastry brush.
5. Repeat Steps 3 and 4 to create the number of layers of Phyllo dough called for in the recipe you are using.
6. Bake the Phyllo dough according to the directions in the recipe you are using. The dough should come out crisp and flaky.
Tags: Phyllo dough, sheet dough, dough from, dough with, piece paper
