INGREDIENTS

INSTRUCTIONS

Phyllo has a bad wrap. Just mention the word and even an experienced
cook can be struck with terror.  But once you master a few techniques,
you can make this dough one of  the most versatile weapons in your
cooking arsenal.  Here are some tips:  *If using frozen phyllo dough,
thaw it in the refrigerator 24 hours  before using.  *Remove only the
number of sheets called for in the recipe. Reroll the  unused dough and
wrap it tightly in plastic wrap. Store in the  refrigerator up to three
weeks.  *Any filling that is to be used with phyllo should be
completely  prepared and cooled before using. Even slightly warm
filling will  cause the dough to wilt.  *If you're brushing butter on
the phyllo, melt and cool it in advance.  *To keep phyllo from drying
out while working with it, lay sheets of  plastic wrap over the dough.
Some recipes call for covering the  sheets with a damp towel. This
makes the dough sticky and more  difficult to work with.  *Starting
with the edges and working in, lightly brush butter or oil  on the
phyllo with a soft pastry brush. Don't saturate the dough; a  light
coating is enough. You also can use a vegetable oil spray, or  olive
oil spray if using a savory filling.  *This is the key: Don't worry if
the sheets become buckled or even  torn. You can "glue" sheets back
together with melted butter or oil.  If your top sheet becomes torn,
simply put another on top.  *Brush the tops of the finished pastries
with butter or oil, or spray  lightly with one of the oils.  *It's a
good idea to bake phyllo pastries on parchment paper-lined  baking
sheets, especially if it's a sweet pastry that contains sugar.  The
sugar has a tendency to caramelize, making it difficult to remove  the
finished pastry from the baking sheet.  ~ --Times home economist CeCe
Sullivan and "Phyllo: Easy Recipes for  Sweet and Savory Treats" by
Jill O'Connor  Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe
Digest V1 #722 by  Rooby <MsRooby@sprintmail.com> on Aug 04, 1997

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