My DD needs to take three sheets of filo pastry to school for cooking tomorrow.
How do I take it out, store it and transport it, without it going dry?
I haven't got any clingfilm, so can take it out put it in a tightly sealed sandwich bag, wrapped in foil?
Should I add a sheet of damp kitchen roll in with it to keep it moist?
Sorry for the stupid questions, but I know when I've used it in the past any sheets taken out dry fast.