For the purpose of this photo step-by-step, the recipe for Custard-Filled Phyllo Rolls is being used. This is an adaptation of the famous and fabulous recipe for Galaktoboureko; however, the rolls can be filled with many of the wonderful fillings used in Greek filled phyllo pies.
Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry.
When you do open it, keep unused portion covered with a piece of waxed paper or plastic wrap and a cool damp towel.
Make sure hands are dry when handling.