Phyllo dough can be quite unforgiving to work with, especially if it dries out on the counter as you're preparing it. Here's how to avoid that.

Phyllo dough is delicate, flaky, and light, but those same traits that make it so delicious to eat also make it complicated to freeze and defrost properly.

You can make phyllo at home, but because of the delicate nature and time it takes to stretch the dough to the correct thinness, most recipes using phyllo often opt for the store-bought option.

Dear Lisa: Can you tell me about using phyllo (fillo?) dough? When I make pastries with it, it crumbles to pieces when I cut it. How can I get nicely ...

Phyllo dough gives simple stew a major glow-up Golden pastry crust dresses up cozy vegetable stew enough to make it the center of attention ...

Phyllo and puff pastry may look similar on the surface, but the two doughs are actually distinct. They have unique histories, ingredients, and applications.