For best results, thaw phyllo in original, sealed plastic packaging in the refrigerator overnight.
To use phyllo the same day, thaw at room temperature in original sealed plastic packaging for about 5 hours.
Measure and prepare all ingredients before removing raw phyllo from its plastic packaging.
During recipe preparation, unroll phyllo onto a clean, dry kitchen towel and cover with another damp (not wet!) clean kitchen towel to prevent pastry from drying or breaking.
Immediately re-roll any unused phyllo sheets around a clean piece of parchment or wax paper; tightly wrap rolled pastry in fresh plastic wrap. Refrigerate for up to 1 week or re-freeze for up to 3 months.