Filo Facts

Don’t be put off by those tissue-thin layers of pastry dough. They’re not as frustrating as you might think. Here are some tips.

* Fresh filo is best. But if you buy it frozen, thaw it at least eight hours in the refrigerator, then let it come to room temperature before using. For a shortcut, filo can be thawed unopened at room temperature for an hour, but some of the sheets may stick together slightly.

* Let filo stand at room temperature about one hour to remove the chill from the dough.

* As you work with filo, always cover the sheets that you aren’t using (even momentarily) with a damp towel or plastic wrap to prevent them from drying out and breaking.

* When you’re ready to start filling or shaping filo, first place a sheet of plastic wrap on the work surface, slightly bigger than the filo you’ll be using. Then place one layer of the filo on the plastic. This helps to keep the filo from sticking to the surface; it also helps you roll it up neatly.

* It’s OK if there are holes or tears in the thin sheets of filo--most recipes have several layers, which eventually cover any tears.

* Brush an egg-white mixture very lightly on filo, starting from the edges and working in.

* Once filo is rolled up, it’s easier to handle if it’s cut in half.

* Refreeze filo after you’re done working with it, wrapped airtight in plastic wrap.