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Making My Own Phyllo?

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axariotisxy

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I have been having trouble with frozen phyllo - it sticks when I take it out of the package. I will try to switch to a different brand, but I am wondering if I should actually give making my wn phyllo a try? Do you guys have any tips for me?

I found this recipe - does it look good to you guys? I have never done this before:

www.mygreekdish.com

Easy Homemade Phyllo Dough Recipe for Beginners!

There is nothing better than a homemade pie, made with homemade phyllo! Crunchy, buttery, full of flavours, well made phyllo can transform your favorite pie but is notoriously difficult to make. I have put together my favorite phyllo recipe with step by step instructions to help you succeed on...
www.mygreekdish.com www.mygreekdish.com
 
Frozen phyllo dough should be thawed overnight in the refrigerator, and then the next day left out at room temp for about 2 hours. That should make it easier to use and handle, and do work quickly as it dries out quickly, so the faster you put your dish together, the easier it will be to work with.
 
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I agree - definitely make sure that the phyllo is thawed overnight in the refrigerator. I would try that before making your own phyllo.
 
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It must be thawed overnight in the 'fridge, or you'll never be able to do anything with it. You can leave at room temperature for about 2 hours before using. It helps to work quickly, that way it won't dry out much, and you can place a damp dish towel underneath wax paper of the phyllo. If you have excess for the size pan you're using, just fold it over, If it's small, piece together some other sheets to fill in. It does not need to be neat and tidy, work swiftly, brush with butter, and keep going. It doesn't matter how you piece it together, as after it's baked it will all be smooth.

Have all ingredients ready to use before starting assembling with the phyllo. I can usually assemble a pan of baklava in about 10 minutes. If a sheet cracks or breaks, it doesn't matter, just put another one over it. If you're making baklava, score the pieces before baking, so when you pour syrup over it, it will sink in to all pieces. For spanakopita or any other type of pita, you don't need to score.
 
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Luana, thanks for all the help. I did exactly what you said, and the problems I had been having with phyllo stopped! I never realized that the way it's thawed makes such a huge difference.
 
axariotisxy said:
Luana, thanks for all the help. I did exactly what you said, and the problems I had been having with phyllo stopped! I never realized that the way it's thawed makes such a huge difference.
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You're very welcome! Glad I could help. I don't think there's any info on the box of phyllo. I learned this from one of my aunts, or I wouldn't have known it either. It also helps to have all ingredients ready to go before you start with the phyllo. I can assemble a pan of baklava in about 10 minutes, once the nuts are chopped, then I start with the phyllo and brushing with butter, and work quickly. Phyllo dough is very forgiving. If a sheet breaks, just piece together, after its baked, you would never know it.
 
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