Working with Phyllo Dough
Working with phyllo requires a change in rhythm. Because the dough is so thin, it is unforgiving once it dries, but it becomes quite sturdy once it is layered and buttered.
Patience is your best tool
If the dough tears, do not worry; once you layer it with butter, the holes will be invisible in the finished bake.
- Large pastry brush
- Clean lint-free kitchen towel
- Baking sheet
- Sharp paring knife
What goes in.
- 1 packagePhyllo dough, thawed in the refrigerator
- 1/2 cupUnsalted butter, melted and clarified
The weight of the butter
The butter provides the moisture that allows the layers to steam apart during baking, creating the signature airy structure. If you leave a dry spot, that section will remain flat.
The method.
Prepare your workstation
Unroll the phyllo carefully onto a flat surface. Immediately place a slightly damp kitchen towel over the entire stack to stop it from turning brittle.
Lay the foundation
Place one sheet on your baking surface. Use the brush to lightly coat the entire surface with butter, starting from the edges and moving inward.
Build the layers
Place the next sheet directly on top and repeat the buttering process. Do not over-saturate; a light, even sheen is more effective than puddles of fat.
Trim and shape
Use a sharp knife to cut through the stack while raw. If you wait until after baking, the delicate layers will shatter unevenly.
Other turns to take.
Cigar rolls
Cut the phyllo into 4-inch wide strips, place a tablespoon of filling at one end, fold the sides in, and roll tightly.
Cups
Press small squares into a muffin tin, buttering between each of the three layers to create a rigid shell.
When it doesn't go to plan.
Thaw your frozen phyllo in the refrigerator for at least 8 hours before using; never force-thaw it at room temperature.
Keep your butter warm but not hot, as hot butter can cause the dough to tear on contact.
If the edges of the dough crack, trim them off before you begin layering.
The ones that keep coming up.
What if the dough is still frozen?
Do not attempt to unroll it. You will end up with a solid, unusable block of dough.
Can I use olive oil instead of butter?
Yes, it works well for savory applications, provided it is a neutral-tasting oil.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe