Dear phyllo dough: You suck. Love, Me.

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Phyllo dough is really freaking hard to work with. Pastry chefs around the world: I salute you.

1. If you get it wet, it's all over. It essentially "melts."
2. Each piece of phyllo is incredibly thin. Good luck getting one sheet off. *snort*
3. If it becomes too dry, it will break into no less than a thousand pieces.
4. So, you need to keep it moist. But, see (1).
5. If you end up getting pissed off and throwing out most of the phyllo dough in a blind rage, I won't blame you.

That is all.