Phyllo Pastry

• To make baklava, where layers of phyllo are brushed with butter and layered with nuts and syrup for a rich, sweet dessert. - As a crust for savory pies and tarts, providing a light and flaky alternative to traditional pie crusts.- To create spanakopita, a classic Greek spinach pie made with layers of phyllo dough and a flavorful spinach and feta cheese filling. - In making savory appetizers such as phyllo cups filled with various cheeses, vegetables, or meats. - Used in bourekas, small filled pastries with origins in Sephardic Jewish cuisine; they can be filled with cheese, potatoes, or mushrooms. - As a wrapping for baked brie; the phyllo encloses the brie, creating a warm and melty cheese appetizer.

• Low in fat compared to many other pastries when prepared with minimal butter or oil.
• Can be part of a balanced diet when filled with nutritious ingredients like vegetables, lean proteins, or fruits.
• Provides some carbohydrates for energy.
• Offers versatility, allowing for the creation of both sweet and savory dishes with varied nutritional profiles.
• Lower in calories compared to puff pastry or shortcrust pastry, making it a lighter option.

Phyllo pastry dries out very quickly, so proper storage is essential. Unopened phyllo dough should be kept refrigerated until ready to use, checking the expiration date. Once opened, keep the stack of phyllo covered with plastic wrap followed by a slightly damp towel to prevent it from drying out as you work. If you have leftover sheets, rewrap them tightly and store them in the refrigerator for a few days or freeze them for longer storage (up to 2 months). Thaw frozen phyllo in the refrigerator overnight before using. Be careful when unfolding thawed phyllo sheets, as they can be delicate and prone to tearing.