Published November 1, 1995.
To avoid cracking and sticking, thaw phyllo dough slowly, keep it at room temperature, and brush it with melted or clarified butter.
For all its versatility, phyllo is not without pitfalls. The sheets can stick together, tear, even crumble before your eyes once baked.
A reliable technique that would make phyllo easy to use in just about any recipe.
Phyllo comes in very thin sheets that are either frozen or chilled. Be sure the pastry is at room temperature when you use it; most problems arise from packages that have been hastily thawed. If frozen, thaw slowly in the refrigerator overnight or for at least eight hours. Phyllo is generally brushed with butter or olive oil and layered; for the crispiest results, the butter should be melted and clarified.
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