Tips for Working with Phyllo?

[axariotisxy]

As I am reconnecting with cooking Greek food and tracking down some of my mother's old recipes (I lost most of them!) or recreating them through research, I realize I am rusty working with phyllo. Do you guys have any tips? In particular, the phyllo seems to be sticking together inside the package.

I enjoyed this video - do you guys have anything to add?

I have been thawing it on the counter and that I think is my first problem!

 

[Linda554]

If it is sticking together in the package, I’d buy a different brand.
Also, make sure they are cold but thoroughly thawed from the freezer.
The trick is to keep the sheets you are waiting to use moist until you’re ready for them. Keep them covered with Saran Wrap and a damp tea towel until you use them.

 

[axariotisxy]

Unfortunately I have a hard time finding different brands. Stores are often out of phyllo entirely. Maybe I should try making it myself but I am concerned that is a bit too ambitious for me right now. Thank you, Linda554 for the tips! Someone told me to defrost in fridge and I think I am going to try that next and see if it helps. Hopefully that is the problem and not the brand.

 

[k_tsoukalas]

It's all about the thawing process. Unfortunately, if the store let them though then refroze them, nothing that you do for thawing will make a difference. The package is already ruined.

So, I would try these things:

1. Make sure you thaw in refrigerator. Putting them on counter to thaw will make them stick.
2. Try buying the phyllo from a different store, in case they aren't doing things properly
3. Try buying a different brand

For the most part, for me, step 1 works nearly every time. I used to defrost it on the counter.