Five simple rules of store bought phyllo pastry
- Dry your hands. Do not handle phyllo with wet hands.
- The ideal temperature for baking phyllo pastries and pies is 175˚C in the middle of the oven.
- Defrost before cooking.
- Whine working with the phyllo, keep the remaining covered with wet towel to prevent drying.
- 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.