While these rolls demonstrate how simple a phyllo dough dessert can be, there’s no denying that these thin and delicate pastry sheets can test your patience. Therefore, you’ll need to act quickly and create the optimum conditions for this delicate and finicky dough. Phyllo dough needs to be used at room temperature, so you’ll need to thaw it if it’s been sitting in the fridge or freezer.
That said, it can dry out and become too brittle to work with should you leave it out for too long. Therefore, you’ll need to keep close tabs on the thawing process and use the dough as soon as it’s thawed. When handling the thawed phyllo, it’s important to have dry hands as moisture from water or fat can cause the sheets to stick to your hand and rip the dough.
When you cut your sheets, a sharp knife, scissors, or a pizza cutter are all adequate tools to cut straight and precise lines. If the sheets are cracked, you can use the butter to patch faulty lines to maintain the integrity of the rolls.
You can use different types of chocolate, chopped nuts, or colored sugars to create a more impressive presentation and flavor. You can dip the rolls into melted dark chocolate, finishing with a drizzle of white chocolate, or use the chocolate as glue for chopped pecans or pistachios.
