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How much butter on phyllo?

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xmelissaa

xmelissaa

Active member
I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!
 
xmelissaa said:
I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!
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Hi!
I actually don’t brush butter over the entire sheet. I melt the butter, dip my pastry brush into it, and lightly drizzle it over the phyllo instead. I may brush a little around the edges, especially where the phyllo tends to dry out, crack, or tear, but I don’t completely coat each sheet.

I’ve found that this gives the phyllo enough butter to bake up crisp and flaky without weighing down the layers. So if the top is coming out soggy, I’d definitely try using a little less butter rather than brushing every bit of the surface.

I use this same technique in my baklava rolls, and you can see exactly how I do it here if it’s helpful, with step-by-step photos: Baklava Rolls
Voula
 
I’ve definitely had this happen, and I don’t think it’s always just a matter of using too much butter. I usually brush each sheet lightly rather than trying to completely coat every inch. You want enough butter to help the layers separate and crisp, but the phyllo shouldn’t feel saturated.

Trapped steam can also be a big culprit, especially with spanakopita or other fillings that contain a lot of moisture. I try to make sure the spinach mixture isn’t too wet before assembling, and I let hot fillings cool before they go anywhere near the phyllo.

I’ve also found that a properly preheated oven makes a difference. If the temperature is too low, the top can absorb moisture before it has a chance to crisp. For the top layers, I’d try a lighter hand with the butter first, then also look at moisture and oven temperature. It may be a combination of factors.
 
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