Phyllo (or filo) dough is found in the frozen food section of many supermarkets. It is best to defrost frozen phyllo pastry overnight in the refrigerator before using (you can defrost it at room temperature for about 4 hours). Leave it wrapped while defrosting so if any condensation forms it does so on the wrapper, not the pastry.
Do not open the box until all other ingredients are assembled and you are ready to work.
Once it is unwrapped, keep phyllo covered with plastic wrap and a clean, damp dish towel.
Uncover one sheet of phyllo at a time as you work with it. Lift off the wrapping, carefully unroll the phyllo sheets, one at a time, onto a smooth dry surface and carefully recover any remaining phyllo. If a sheet of the pastry tears or rips badly, discard it. Boxes of phyllo pastry contain many sheets and losing several is not a problem. (Leftover sheets of pastry can be rolled up in plastic wrap and wrapped tightly in aluminum foil. Refrigerate them for up to a week or refreeze for up to one month.)
Once the phyllo is brushed with butter or oil, it does not dry out.
For recipes such as the pot pie and strudel at left, cut through the top layers before baking to prevent the pastry from crumbling when you try to cut it after it has baked.
-- Elinor Klivans
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