How to Layer Phyllo Dough

Transcript:

Now we're going to use the fillo dough. This comes frozen. You'll thaw it overnight in the fridge, and it's a twin pack, so you'll use as much as you need, and you keep the rest for the next recipe. It stays in the fridge for up to three weeks, so you can use it as often as you need. Okay, so we're going to unroll this. This is a great product to use. No trans fats, no saturated fats, and I love this because when you bake it, it looks like you spent a lot of time on it. You really don't.

I'm going to show you a couple of ways to do this. The first one is the old-fashioned way. We're using the butter. We're going to brush the outsides first, and using as many sheets as the recipe calls for, we'll just do it again. Okay, that's one way of doing it. Now I'm going to show you how we do it in the restaurant. It's a shortcut, and it's very easy to use, and it's called cooking spray. Same preparation, it's a lot faster though, and it saves you time. You can use either one of these in a recipe.

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