Phyllo Dough, 2 Pack
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, a Riboflavin, Folic Acid), Water, Corn Starch, Dextrose, Maltodextrin, Salt, Canola Oil, Preservatives (Calcium Propionate, Sodium Propionate, Potassium Sorbate).
To Thaw: Remove sealed phyllo roll (s) from box. Thaw overnight in the refrigerator or for at least 3 hours at room temperature. To Use: Bring phyllo to room temperature before use. Prepare recipe ingredients before opening phyllo. Unroll sheets onto a smooth, dry surface. To prevent drying out, cover phyllo with plastic wrap, then a slightly damp towel. Uncover to remove phyllo sheets as needed, then promptly cover the remainder. Working from the edges toward the center, lightly brush each sheet of phyllo with melted butter, oil, or spray with cooking spray. Keep frozen. To Store Unused Sheets: Promptly reroll unused phyllo sheets in plastic wrap and refrigerate up to 1 week or refreeze up to 2 months. Thawed, unopened phyllo may be stored up to 4 weeks in the refrigerator.