Let's just say that phyllo isn't the most forgiving dough. I learned this recently when developing this curried potato tart casserole recipe. Working with frozen phyllo dough takes patience and no small amount of finesse, but those crunchy, lighter-than-air layers are more than worth the effort. That cheesy beautiful dish called spanakopita just wouldn't be the same with anything else. Below, three tips that we’ve found to be the keys to making the most of this freezer-aisle miracle, while maintaining your sanity.
Defrost Properly
You can’t rush this part. Refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw, then leave it at room temp for another hour or two until all the sheets are pliable. Jumping the gun will lead to cracks, which just won't do.
Use Plenty of Fat
In order to get golden, individual layers, you need to brush each layer of phyllo with butter or oil. Use a pastry brush, and remember that each sheet will soak up around 1 Tbsp. of fat, so plan accordingly. That fat also leads to a perfectly golden color.
Keep it Covered
Working layer by layer takes time; keep the rest of the dough tightly wrapped so that it doesn’t dry out in the process. Plastic wrap is fine, but a clean, barely damp kitchen towel works best. It will keep the sheets together and pliable, instead of crinkly and brittle.
Get the recipe pictured above: Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese
Fun Fact: You can make crackers with phyllo dough too.
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
