• Plan ahead: Phyllo dough needs to defrost
in the refrigerator for 8 hours to overnight depending
on the manufacturer’s instructions.
• Work quickly once dough has defrosted: Puff
pastry becomes harder to work with when warm and phyllo
dough will begin to dry out instantly. Have your
ingredients ready to assemble and keep a damp cloth
over phyllo dough while working.
• Brushing pastry with butter or egg wash before
putting it in the oven will help to brown the top and lend a
nice sheen to the pastry. Sprinkling with a course (sanding)
sugar will add some shine and sweetness to a sweet dish.
• If puff pastry develops excessive pockets of air
while baking, simply pierce it with a knife; pastry will
settle and heal itself while it continues to cook.
