WORKING WITH PHYLLO

1. Defrost the frozen phyllo as follows: Thaw the unopened package in the refrigerator overnight. The next day, or within five days, remove the package from refrigerator and place on a counter for 2-4 hours depending on how warm your kitchen is. I find that, in the dry high altitude of Taos, my kitchen stays cooler than at sea level.

2. Prepare the fillings, and set aside to cool if hot.

3. Melt the butter and get out a good buttering brush.

4. Wet a clean dishtowel, and squeeze it out until just damp. Have a roll of plastic wrap available. \5.The recipes below call for full sheets of phyllo, but some brands are pre-cut in half and are sealed in convenient half-pound packages. Carefully unwrap and unroll the phyllo. Separate it into thirds and work with one-third at a time. Roll and wrap remaining phyllo in more plastic wrap. Refrigerate until needed.

6. Lay the phyllo out on your counter, and cut the sheets according to the recipes. Cover the stacks with plastic wrap, then with the damp towel.

7. Line one or more baking sheets with parchment. Have extra parchment nearby for covering the baking sheets.

Note: Be sure to prepare your fillings according to the recipes and have them ready before unwrapping the package of defrosted phyllo.

To freeze ahead: Cover the pastries with more parchment and place in the freezer. Freeze overnight. Carefully remove from the baking sheet and place in parchment-lined freezer containers or freezer bags. In the case of phyllo purses, place the frozen pastries in a flat plastic freezer container so the purse tops do not break.

To bake from frozen: Preheat your oven to 375 degrees. Remove as many pastries from the freezer as you wish to bake and place on a baking sheet. Bake for 20-25 minutes, or until golden brown.