Thaw frozen phyllo in the refrigerator for at least eight hours or overnight to prevent damp spots that cause the sheets of dough to stick together. Remove the phyllo from the refrigerator, and let it sit at room temperature for one to two hours before using. Them, carefully unrill the sheets on a clean, dry surface. Keep the sheets of phyllo covered with plastic wrap or wax paper while you work. If the dough is left uncovered, even for a short period of time, it dries out and flakes. It is best to work with the dough quickly and gently. You can refreeze unused phyllo one time.

Tenbergen, Klaus. 2003April. The Workbench. Modern Baking p. 30.

Updated: Wednesday, April 21, 2010.