How to Work with Phyllo Dough (2024)

Flaky, buttery, crispy, delicious. We all love phyllo dough… but unfortunately, it’s not the most forgiving ingredient. If it’s frozen too long, it’ll break, and it dries out super quickly. It’s just sensitive—what can I say?

The crunchy, chewy texture you get when you layer sheets of phyllo is well worth the effort, but make sure to read these tips before you open that package! Here’s all my best advice: How to work with phyllo dough so you get the perfect results every time.

How to Work with Phyllo Dough (1)

Tip #1: Defrost the Dough Properly

I can’t emphasize this enough: You DO NOT want to rush defrosting phyllo dough. No quick trip in the microwave. No shortcuts. When you make a recipe with phyllo dough, you need to think ahead!

Pull the frozen package of dough out of the freezer the night before you want to use it. Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable. Only then is your dough properly defrosted.

Tip #2: Add Butter or Oil for Flaky Phyllo Layers

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color. For those who don’t want to use dairy, you can substitute extra-virgin olive oil for the butter. Just make sure you’re doing one or the other—you will not achieve that delicious, flaky texture without the extra fat!

Pull the frozen package of dough out of the freezer the night before you want to use it. Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable. Only then is your dough properly defrosted.

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Tip #3: Keep Your Phyllo Covered While You Work

Phyllo dough dries out super fast. Lay a damp (NOT wet) kitchen towel over the phyllo sheets while you are putting together your recipe. Make sure the towel is just slightly damp, enough to give the phyllo dough a little moisture so it doesn’t dry out. Once you take a sheet off the stack, lay the towel back over the unused dough. Plastic wrap can also work, but I personally think the damp towel works the best.

Pull the frozen package of dough out of the freezer the night before you want to use it. Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable. Only then is your dough properly defrosted.

Tip #4: Do Not Re-Freeze Thawed Phyllo Dough

Sorry to say it, but once that dough is thawed, you really can’t refreeze it. It just gets too dry. So, before you decide how much dough to thaw, make sure you have the right amount of filling to use it up! you want to use it. Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable. Only then is your dough properly defrosted.

Try out your new skills!

January 11, 2024 — Mary DiSomma

How to Work with Phyllo Dough (2024)

FAQs

How to Work with Phyllo Dough? ›

Phyllo is always used in multiple layers, giving it its characteristic crackly, flaky texture. The tissue-like sheets are stacked, with butter brushed on each layer to add flavor and crispness. Don't worry if the sheets tear a little.

How do you use phyllo dough? ›

Phyllo is always used in multiple layers, giving it its characteristic crackly, flaky texture. The tissue-like sheets are stacked, with butter brushed on each layer to add flavor and crispness. Don't worry if the sheets tear a little.

Do you thaw phyllo dough before using? ›

Bring phyllo dough to room temperature prior to use (about 2 hours). Phyllo must be completely thawed and at room temperature for best results. Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.

What can you do to make working with phyllo dough easier? ›

How to Work with Phyllo Dough: Pro Tips
  1. Tip #1: Defrost the Dough Properly. I can't emphasize this enough: You DO NOT want to rush defrosting phyllo dough. ...
  2. Tip #2: Add Butter or Oil for Flaky Phyllo Layers. ...
  3. Tip #3: Keep Your Phyllo Covered While You Work. ...
  4. Tip #4: Do Not Re-Freeze Thawed Phyllo Dough.

What do you brush on phyllo dough when layering? ›

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.

How do you use ready made filo pastry? ›

-Take one sheet of filo and place it onto a baking tray. Dot all over with melted butter, using a pastry brush. -Cover the first sheet of filo with another and brush with more of the melted butter. -Repeat the process according to how many sheets of filo pastry the recipe requires.

How do you not break phyllo dough? ›

COVER WITH PLASTIC AND A DAMP TOWEL To help prevent cracking, phyllo must be kept moist until you're ready to work with it. The usual approach is to cover the stack with a damp towel.

Do you have to cook filo pastry straight away? ›

You can use the filo pastry from the fridge straight away, but you need to thaw the frozen filo pastry first. To do this, leave it out on the kitchen counter until it's at room temperature and pliable.

What can go wrong when making filo pastry? ›

Never handle filo with wet hands and keep your work surface dry. This will prevent breaks and tears in the pastry. Bake in a moderately hot oven around 180°C.

Is filo pastry hard to work with? ›

Filo can be quite hard to work with, as it can tear easily or become dry. When practising this technique it is necessary to cover the unused filo sheets with a damp cloth.

How do you speed up thawing phyllo dough? ›

Defrost at room temperature.

Upon removing the phyllo from your freezer, keep it in its original packaging and place it directly into the refrigerator. Never thaw at room temperature, as it will thaw too quickly and collect too much moisture.

How to avoid soggy filo pastry? ›

To achieve a crispy and light texture with phyllo dough, make sure to brush each layer with melted butter or oil. Additionally, avoid overloading the layers with too much filling, as this can contribute to a soggy result. Bake at the recommended temperature, and keep a close eye on it to prevent over-browning.

How do you crisp phyllo? ›

Using a pastry brush, gently apply a thin layer of melted butter to the top sheet of phyllo and sprinkle liberally with some spiced sugar. Place another 2 sheets phyllo dough on top of the first layer and press lightly. Brush with a little more melted butter and sprinkle with more spiced sugar.

Do you need to wet filo pastry? ›

Cover the filo with non-stick baking paper or a dry tea towel, then a damp tea towel. This prevents the filo from drying out.

What's the difference between phyllo dough and puff pastry? ›

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Do you bake or fry filo pastry? ›

Filo is ideal if you want to make healthier samosas or spring rolls, as they don't need to be deep fried and can instead be oven baked.

What's the difference between phyllo dough and pie crust? ›

But, unlike puff pastry or phyllo dough, pie dough doesn't have layers. That doesn't mean it's not great! It is! It's buttery, tender, and ever-so-slightly flaky — it just doesn't puff up like puff pastry or have many ultra-thin, flaky layers like phyllo dough.

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