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Do you have tips for working with phyllo?

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blopez34

Active member
I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the issues I had:

1. Sheets were stuck together in the package
2. The phyllo started to dry out as I assembled the recipe
3. My pan was shorter than each sheet and I didn't know what to do with the exces

I don't know, am I doing something wrong?
 
Hmmm... I suspect something. Are you using frozen phyllo? How did you defrost it? Did you put it on the counter?
 
k_tsoukalas said:
Hmmm... I suspect something. Are you using frozen phyllo? How did you defrost it? Did you put it on the counter?
Click to expand...
I used frozen... I took it out f the freezer and defrosted it on the countertop. Do you think that had something to do with it?
 
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