How to Separate Filo Pastry
Phyllo or filo are thin sheets of dough made from white flour and butter. This kind of dough originated in the Middle East but has spread in popularity around the world. Chefs and home cooks use it to make flaky pie crusts and pockets. Grocery stores sell packaged filo in the frozen foods section. The filo is brittle and you'll need patience to separate the sheets. After thawing, keep this delicate dough in the refrigerator for up to four days. Does this Spark an idea?
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Instructions
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Place the filo dough in the refrigerator overnight to thaw. Skip this step if filo is already thawed.
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2
Stretch out a piece of cling wrap on a dry counter. Lay the filo dough on the wrap, unrolling it gently.
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3
Dampen a paper towel, wringing out all excess water. The towel should be just barely damp. Place the towel over the stack of filo dough to keep it the dough stack moist when working with the individual pieces. Filo will become more brittle when dried out.
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Wet your finger with a little water, then touch the upper left or right hand corner of the top piece of dough on the stack. Lift one sheet of dough from the stack and replace the paper towel. Butter the layer you just pulled, and continue to pull more dough from the stack.
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Tips & Warnings
Dough that's still frozen will be tough to pull from the stack and may break.
References
- Photo Credit Jupiterimages/liquidlibrary/Getty Images
