Working with Filo Dough
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Anonymous
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So for all of you who are experts in working with filo..., what is the secret to having it not crack all over the place when you are trying to handle it. It seems so dry and breakable. Every now and then I seem to get a box that is more workable and less prone to breaking and cracking, but usually it is a mess. Advice?
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Anonymous
| When you have it out put it under a damp kitchen towel and only take one sheet out at a time. Expose it to the air as little as possible. |
Anonymous
| Also be sure to thaw it COMPLETELY -- if it's still frozen inside the roll, it will break. |