How to Work With Phyllo Dough

Keep phyllo dough covered with a dry towel and then a slightly damp towel to keep it moist.

Defrost phyllo dough slowly overnight from the freezer to the fridge, then leave it at room temperature for a couple of hours.

Inspect the phyllo dough for cracks or tears; this is normal and won't show once baked.

Use a little olive oil (or butter) to lubricate the phyllo dough before baking.

Cut the phyllo dough into four pieces to make triangles.

Double up on the pieces of phyllo when making smaller shapes.

Start with a triangle and fold the filling starting from the lower right-hand corner into a right angle, folding it like a flag.

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