Layer or roll without pressing down firmly onto the layers.
Air trapped between the layers is a good thing and will ensure lightness and enable the pastry to expand during baking.
If rolled too tightly, rolls may crack or open during baking.
If making large layered pies, use the whole sheet of filo pastry to prevent wastage. Fold it in to fit the dish used.
For smaller pies, cut neatly into squares or strips as per the recipe. Fold the pastry the press down, unfold and cut through the fold line with a sharp smooth-edged knife or scissors. Several sheets may be folded and cut at the same time.
To cut large pastries such as Baklava neatly, cut only through the top layers of pastry before baking and then right through after it has been baked.
If the pastry is too crisp to cut neatly after baking, cover with a tea towel for 10 minutes to allow steam to soften it before cutting.
Be guided by the correct temperature for each recipe.
Products baked in a too hot oven will brown too much or too soon and can crack and burst open.
If the oven is too cool, the pastry will dry out during baking and the inside layers may not bake sufficiently.
Use non-stick bakeware or line baking trays with baking paper to save clean up time. Always brush baking paper, baking trays or tins lightly with melted butter or oil.