The keys to working with filo are to be organized and work quickly. Once you get the hang of it, you’ll find it’s a great choice for all kinds of dishes from meat, fruit, cheese, and more.
If your first venture with filo dough isn’t super successful, don’t be too discouraged, and do try again. It is a delicate and finicky ingredient, but it’s also quite forgiving. Tears and mistakes are hard to notice once baked.
1-Baking Filo Dough
Follow the baking instructions on the packaging or the recipe. You’ll want to get the Filo dough creations into the oven as soon as you are finished. Keep a close watch on them once they are in the oven. You want the filo to be nicely golden brown and crisp, but a few minutes past that and they will be burnt.
2-Storing Remaining Dough
As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper, and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for a week or so. Refreezing is also ok and it will last sealed in the freezer for about 3 months. Follow the same defrosting technique.
Keep the package closed when thawing.
Thaw overnight in the refrigerator. As a last resort only, thaw at room temperature for five hours and use immediately.
Prepare all ingredients for your recipe before opening the thawed filo.
Hands should be as dry as possible when handling the dough.
Bring the packaged filo to room temperature before opening and using it.
Remove the thawed filo from the package and unroll the sheets.
Cover the unrolled filo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly.
As you remove one sheet at a time, cover the remainder.
We hope these tips will help you when working with Filo sheets and look forward to sharing your delicious recipes with us on Instagram & Facebook @homeofswitz.