Working with filo dough:
If you have ever worked with filo, you already know that it takes about 2 minutes in open air to turn the dough into parchment. Many suggest covering with a moist towel, which works pretty well, but tends to make the edges gummy and difficult to separate. I’ve had good luck covering the sheets with plastic wrap, taking care to smooth out the air bubbles. I make baklava often and stack a pile of the filo next to my work area and cover it with plastic wrap. I peel the wrap back when I need a sheet, and then immediately smooth the wrap back over the stack before I start using the new sheet. I’ve had the filo remain workable for at least 25 minutes using this approach.
Great Tip!