Cut the sheets of phyllo into four rectangular strips about 12 x 4 inches (the size of sheets varies so it is not possible to be precise) and pile them on top of each other so that they do not dry out.

Source: https://jewishjournal.com/culture/food/359914/tea-with-claudia-roden/

I didn’t have any phyllo dough, but I did have a package of Dufour puff pastry in the freezer.

Source: https://forward.com/culture/538497/cabbage-uniquely-versatile-jewish-vegetable-recepe-for-caramelized-cabbage-tart/

Over the phyllo, distribute ¼ of the nut mixture.

Source: https://www.healthcanal.com/nutrition/diet/is-baklava-vegan

Pagáče are made from a yeast dough that is folded multiple times when rising so that it forms layers, laminating the dough in the same way (but less) than say, a croissant or phyllo pastry.

Source: https://spectator.sme.sk/c/23185247/cooking-with-babicka-pagace-an-untranslatable-word.html

Some phyllo dough is so thin that it dries very quickly.

Source: https://tjpnews.com/thanksgiving-before-during-and-after/?utm_source=rss&utm_medium=rss&utm_campaign=thanksgiving-before-during-and-after