Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.


This is one place where having a pastry brush will really help. It will
make it possible to spread the light brushing of butter between the
phyllo layers.


If you're doing everything right and still having trouble with crackly,
fall-apart, un-separate-able phyllo, it could be because the phyllo
isn't fresh. Even in the freezer, it should be used within a few weeks.


I get the best results from buying it frozen from some place with a high
turnover, then leaving it in the refrigerator over night to defrost.
When I'm ready to work, I get everything else ready (melted butter,
filling, work place, pastry brush), then open the package, spread it
out, and work quickly and efficiently.


--Lia