Kitchen 101 Plus: Phyllo Dough

Another technique you'll need when making the Green Chile-Cheese Pillows I talked about a couple of entries ago is handling Phyllo dough. Frankly, I was always afraid of it. I thought it was simply too delicate to deal with. I mean, come on, it's a paper-thin sheet of dough made with nothing but flour and water. I took the plunge with this latest recipe though and discovered it's really not that unforgiving. Just takes little practice and a little advice.

So, here are some tips for using phyllo dough.

• Allow phyllo to thaw overnight at room temperature or in the refrigerator. You want it completely defrosted before you work with it.
• Carefully unroll sheets onto a smooth, dry surface. Make sure surface is good and clean. Your counter is fine.
• Make sure you always keep the dough covered with a damp (not wet) towel or paper towel. You'll lift the towel each time you need to get a new sheet off the stack, but replace it immediately. If the dough gets dry (and it doesn't take much), it will crack and be unworkable.
• Brush each layer of phyllo with melted butter as you work. To prevent edges from cracking, brush them first and work toward the center.
• If the dough tears, don't worry. Just readjust, pull it back together and keep going. Your recipe is likely to call for layers of phyllo, so a snag here and there will be minor in the overall scheme of things.

Here's an easy way to use phyllo dough for a main course, courtesy of Athena, the company that most likely made the phyllo dough you'll buy at the grocery.

An easy use is to take five sheets of the dough, butter and layer the sheets and then cut it in half. Place a boneless, skinless chicken breast at one edge. Top the chicken with a favorite cheese, sundried tomatoes or vegetables, and roll it up in the dough. Bake for 20 minutes at 350°F and you have taken everyday chicken and turned it into an elegant entree.

You can also find premade phyllo cups in the frozen section of your grocery. They are great for easy appetizers and even easy desserts. Fill each with a dollop of lemon curd from a jar and a fresh raspberry and you have an elegant addition to a dessert buffet.

So, don't be afraid of phyllo. It's your phyriend.