How to Work with Phyllo Dough: Culinary How-To

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Thaw phyllo dough overnight in the fridge or at room temperature, but it's easier if thawed in the fridge.

Unwrap the phyllo dough from its plastic tubes and remove the extra plastic wrapping.

Keep the portion of phyllo dough not in use covered with plastic wrap or a damp tea towel to prevent it from drying out.

Start with one layer of phyllo dough, gently moving it over to your working surface.

Brush the first layer of phyllo with clarified butter or melted whole butter, starting from the center and brushing out to the edges.

Add another layer of phyllo dough on top and brush with more butter.

Slice a strip off the end of the phyllo dough for wrapping.

Place a small amount of mushroom bruschetta at the end of the phyllo strip.

Fold the phyllo over the filling into a triangle shape, continuing to fold over and up like folding a flag until sealed.

Brush the top with extra butter to help it brown if baking immediately, or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens