Using Phyllo Dough
Evenly and lightly coat each sheet with the butter or oil -- too much butter or oil will make the phyllo greasy and heavy.
When layering the sheets, do so as neatly as possible, but there is no need to be pedantic about it. If too much time is taken fussing with the sheets, they could dry out and tear.
If the phyllo tears, patch pieces together to use in a middle layer of the pastry. These torn pieces won't be noticeable once the pastry is assembled and baked.Read the full post →
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