Fillo dough fun and easy....

Dear friends, a lot of people was asking me about how to handle the best way the fillo dough for your favorite dishes and deserts. Please check the following easy way and do not forget where you can find the best variety of fillo dough sold in Naples.From the thinest one suitable for baklava to the thickest and semi-baked ones best used for spinach and cheese pies and strudels. We are getting new deliveries those days so please stop by and support your local grocery-gourmet market. GENERAL FILLO DOUGH HANDLING DIRECTIONS Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil. To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter. Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.