Phyllo

Phyllo is raw, unleavened pastry dough rolled out into tissue-paper-thin sheets. It is used frequently in Mediterranean cuisine, and is usually layered with melted butter. It is similar to the dough used in strudel, and can substitute for strudel dough in a pinch.

Frozen phyllo dough can be purchased at the grocery store. It must be thawed for 24 hours before use. If not, it will stick together. It is best to thaw the dough in its box in the refrigerator, as contact with air will dry it out. Don't take it out until you've assembled the rest of your ingredients, and cover the pieces of dough with a damp kitchen towel to preserve moisture. Each piece must be brushed with butter or oil to prevent brittleness while baking. Water directly applied will cause the dough to fall apart. Phyllo tears easily, but must be worked with as quickly as possible to prevent it from drying out and breaking. Purchasing more than you need is recommended. When layering phyllo dough, small tears can be camouflaged by the next layer of dough.