How do I keep Fillo Dough from cracking and breaking?

Patti asks,

“Hello, I use Athens fillo dough, and I have a hard time keeping it from falling apart before I butter it after I let it thaw out, what kind do you use? Or what can I do? Also, can you freeze cheeses??”


Some advice from working with fillo dough.  First of all, when you take the box out of the freezer, let it thaw completely before you start to work with it.  The temptation is to open it up and check on it by starting to unroll it, but this will cause it to crack immediately.  Once, it is defrosted and ready to unroll, do so carefully and then keep the stack of dough leaves under a moist kitchen towel so they don’t dry out while you work with one leaf at a time.  The towel should not be wet and soggy, but moist.  When you re-wrap the remaining dough leaves, make sure you do this well so it doesn’t get freezer burn when you put it back in the freezer.  Wrap in back in the plastic it came in or other wax or parchment paper and then wrap it in aluminum foil.

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