How to Layer a Phyllo Dough Appetizer Recipe

Video Transcript

"So we're gonna begin by doing the ricotta tarts. And under this damp cloth, we have some very delicate phylo pastry. It's just unleavened dough used very frequently in cooking, and you find it in your grocer's freezer. And I'm working really quickly, because if you don't work fast with this, it gets dry, crackles, and you won't be able to do what you want with it. I have two layers. You needn't worry, once the butter's on it, that'll keep it wet. Then a third layer. You can see why it tastes so wonderful. A layer of dough, a layer of butter, a layer of dough, a layer of butter. And then one last layer. And actually, once you defrost it, I put it in the fridge overnight. Actually you can keep it in the fridge up to four weeks. So that is brushed. And just using a pizza wheel, I'm going to make squares just big enough to act as the crust for these, and this doesn't have to be perfect. It's sort of a rustic looking tart. We don't need to worry. Just little squares big enough to hold that filling we'll make in just minute. Maybe one or two more out of that. See how that comes away neatly? Just press it in gently into your main muffin tin. So don't go and layer all four, you actually use just one sheet. Cut it like that. Press it into the shell. And those will be just beautiful, ready to bake in a 375 degree oven for five minutes which gives us just enough time to make the filling."