I am having a difficult time with fillo dough and was hoping that some of you could help me out. I thaw the package, unopened in the fridge overnight, then temper on the counter top for 2 hours before trying to use it. My problem? Every different brand I have used still tears and sticks together when I try to seperate the leaves leaving me with only messy kataifi, not nice fillo leaves. I have tried Athens, Apollo, and Fillo Factory (highly recommended by every food pro I know) -still, shreds only. Any insight or suggestions?