Phyllo Pastry

Store unopened packages in the freezer. Once opened, keep any unused sheets tightly covered with a damp cloth or plastic wrap to prevent drying out while you work. Use opened sheets within a day or two.

Keep phyllo covered with a damp cloth or plastic wrap when not actively working with it, as it dries out very quickly.

Brush each layer lightly with melted butter or oil for crispiness and to help layers stick together.

Don't worry if a few layers tear; you can usually patch them or cover them with intact layers.

Sweet: Honey, nuts (walnuts, pistachios, almonds), cinnamon, rosewater, orange blossom water

Savory: Feta cheese, spinach, leeks, herbs, ground meats

Allowing the phyllo to dry out before assembly, which causes it to crack and tear.

Overworking the dough or not layering thinly enough.

Not brushing enough butter or oil between layers, leading to a less crispy result.