Five simple rules of store bought phyllo pastry

1. Dry your hands. Do not handle phyllo with wet hands.
2. The ideal temperature for baking phyllo pastries and pies is 175˚C in the middle of the oven.
3. Defrost before cooking.
4. Whine working with the phyllo, keep the remaining covered with wet towel to prevent drying.
5. Do not throw the crumbled ones. You can use it another time.

More important details:

• When the recipe says 1 pack phyllo, get 2 packs, just in case. You can always freeze the rest.
• Always defrost it before cooking. The best way to do it is to put it in the fridge for 24 hours and 2 more hours on a room temperature.
• Always work on dry surface, the moisture will make the phyllo gummy and sticky.
• If you need smaller pieces of pastry sheets, you can use knife, scissors, pizza cutter…
• When brushing it, always start from the edges to the center.
• While brushing, always use pastry brushes, never spoons.
• Phyllo pastries and pies always need to be baked in pans with flat bottoms
• Never reheat pastries. Serve them cold or let them on a room temperature.
• If you get crumbs or torn pieces from the phyllo, do not throw them. Freeze them and use them in some other lovely dishes.