Wrap up your New Year’s Eve appetizers with the Greek pastry dough
December 31, 2006 
It’s often the biggest party of the year, New Year’s Eve. This year impress your guests with tasty appetizers made with Greek phyllo. Phyllo dough often gets a bad rap because the tissue-thin sheets can be hard to work with. True, the dough is fragile, but it’s a lot easier to work with if you follow a few guidelines:
• Purchase fresh phyllo if you can. If you must buy frozen dough, thaw it in its packaging in the refrigerator overnight.
• Use the smaller sheets (about 8 by 12-inches). They’re easier to work with when making small appetizers.
• Always keep the sheets covered with a slightly damp clean dishtowel to prevent them from drying.
• Use clarified butter to brush on the sheets in streaks. The sheets should not be overly saturated.
Christmas Spirit 