Yesterday I posted a recipe for Apple Pocket Pies, which use the nifty ingredient of phyllo doughs. But other than being a fluffy, light dough that’s a wonderful base for pastries, phyllo dough is extremely versatile and is great in savory dishes too. Use it as a pizza crust, a flaky layer in your lasagna, or in any number of creative and delicious ways.
Despite all it’s versatility and yumminess, phyllo dough is not always easy to work with. Because of the incredibly thin layers, it tends to dry out and fall to pieces. So follow these tips if you want success in you phyllo dough based dishes:
Prepare all your ingredients before bringing out and unwrapping the phyllo dough. The longer the phyllo dough is out of the fridge, the more likely it is to tear and crumble.
Cover your phyllo dough with a damp, clean cloth or damp paper towel when you’re working. This helps the phyllo dough retain moisture.
Unused phyllo dough can be wrapped tightly in plastic wrap and stored in the fridge for 2 weeks or 2 months in the freezer.
The best way to keep phyllo dough malleable and moist is to work as fast as you can! And when you are done with your creation, brush the dough with oil or melted butter to add more flavor.