A pastry dough made in very thin sheets. It is used in many dessert pasteries such as baklava and spanakopita. You can find the dough in many grocery store frozen food areas.
Typically found in the frozen foods section.
Keep in the freezer. If frozen, thaw in the refrigerator for 2 days before using -- thawing at room temperature will cause the layers to stick together. Phyllo will keep in the refrigerator for up to one month, in the freezer for a year. Do no refreeze phyllo as the dough becomes dry adn crumly and hard to work with.
Phyllo dough is very fragile and thin. Handle slowly and carefully. Always keep pieces you are not working with covered with a damp cloth or plastic wrap when not using, as it dries out quickly.