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Refrigerate unopened phyllo dough for up to 3 weeks or freeze for up to 3 months. Opened dough can be refrigerated for up to 3 days. Baked phyllo should be stored in an airtight container for up to 3 days or frozen for up to 3 months.How do I store unused phyllo dough in the refrigerator? Wrap any leftover phyllo tightly with plastic wrap and keep in refrigerator for up to 1 week.Fresh phyllo can be kept in the refrigerator for up to two weeks if kept tightly wrapped or in its original packaging. Phyllo dough can also be frozen (or re-frozen in the case of thawed phyllo) for 2 to 4 months.
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How long will phyllo keep in the fridge?
How do I store unused phyllo dough in the refrigerator? Wrap any leftover phyllo tightly with plastic wrap and keep in refrigerator for up to 1 week.
How long does thawed filo last in the fridge?
Fresh phyllo can be kept in the refrigerator for up to two weeks if kept tightly wrapped or in its original packaging. Phyllo dough can also be frozen (or re-frozen in the case of thawed phyllo) for 2 to 4 months.
How should you store the unused filo pastry?
Any unused pastry should be tightly wrapped back in the plastic sleeve or bag, making sure that air cannot get to the pastry. If sealed this way, the opened, unused pastry should last to the best before date printed on the packet.
Can you refreeze unused phyllo dough?
Phyllo dough is sold frozen. You can refreeze it if you remember to cover the dough with a damp cloth while it is thawed. This prevents it from drying out. Just wrap the phyllo sheets in some plastic wrap and place in a tightly-sealed freezer bag.
Does phyllo pastry go bad?
Unused phyllo can be stored in the refrigerator for several days. Wrap it first in plastic, then with a damp towel to keep it moist. Q-I would like to substitute plain yogurt for sour cream in cooking to cut back on calories and fat.
How do you know when pastry is off?
Always smell your puff pastry before using it
Changes in smell can tell you if you need to discard your puff pastry even if there are no visible changes to the overall appearance. A sour or funny smell indicates improperly stored puff pastry and you better listen to your smell.
Can I prepare filo pastry in advance?
Phyllo pastry can be prepared ahead of time and covered and refrigerated or frozen and baked just before serving. This method makes phyllo the flakiest. You can sprinkle ingredients between the layers of phyllo or on top before baking.
How long does frozen filo pastry last?
Unopened phyllo dough may be refrigerated for up to 3 weeks or frozen for up to 3 months. The dough may be refrigerated for up to 3 days after it has been opened. Baked phyllo may be kept for up to 3 days in an airtight container or frozen for up to 3 months.
How many sheets of phyllo dough should I use?
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How do you keep phyllo crispy?
Use a pastry brush to brush the phyllo sheets with butter, as it works well to fuse them together. If some are dry in the end, just use a little bit more. Remember to brush thoroughly the top layer with enough butter, to become crispier and nicely colored, and prevent from getting burnt.
How long does it take for phyllo dough to thaw?
Refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw, then leave it at room temp for another hour or two until all the sheets are pliable.
How do you keep phyllo crispy?
Use a pastry brush to brush the phyllo sheets with butter, as it works well to fuse them together. If some are dry in the end, just use a little bit more. Remember to brush thoroughly the top layer with enough butter, to become crispier and nicely colored, and prevent from getting burnt.
How do you keep phyllo dough from drying out?
Keep it Covered
Working layer by layer takes time; keep the rest of the dough tightly wrapped so that it doesn’t dry out in the process. Plastic wrap is fine, but a clean, barely damp kitchen towel works best. It will keep the sheets together and pliable, instead of crinkly and brittle.
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ONCE PHYLLO DOUGH HAS THAWED, IT SHOULD NOT BE REFROZEN – Chicago Tribune
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Tips for Working with and Storing Phyllo Dough
Desserts
Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of grocery stores. Phyllo dough is liberally basted with melted butter between each sheet so that it bakes up crisp and flaky. Phyllo dough is used for dessert, appetizers and savory main dishes. Follow these pointers for perfect phyllo: Thaw phyllo according to package directions. Always have all the other ingredients assembled and ready to go before unwrapping the dough. Because phyllo is thin, fragile and tears easily, work on a smooth dry surface. Phyllo dries out quickly. So once the dough is unwrapped and unrolled, cover it with plastic wrap, then a damp kitchen towel. Work with one sheet at a time and keep the other sheets covered. Preheat the oven as directed. Refrigerate unopened phyllo dough for up to 3 weeks or freeze for up to 3 months. Opened dough can be refrigerated for up to 3 days. Baked phyllo should be stored in an airtight container for up to 3 days or frozen for up to 3 months.
FAQ – Athens Foods
What are other helpful tips for working with phyllo dough?
Bring phyllo dough to room temperature prior to use.
Do not open phyllo until ready to assemble recipe.
Be organized and work quickly.
Phyllo is more forgiving than you think. If it tears, simply patch it back together and layer with another sheet.
Use a pizza cutter to cut strips and squares of phyllo.
Brush the seal before baking.
Fillings should not be excessively wet.
For most recipes, be sure to brush the last layer with butter or oil for browning and to seal the edge.
For recipes like strudels or baklava, score the top layers before baking.
Bake on an ungreased cookie sheet.
Do not microwave recipes made with phyllo.
Make ahead. Many phyllo dishes can be assembled and frozen in airtight containers prior to baking. Do not defrost prior to baking.
How to Work With Frozen Phyllo Dough
So you have a traditional Baklava recipe in one hand and a package of phyllo dough in the other. What next? More often than not, pre-packaged phyllo dough is available frozen rather than fresh for better preservation. It is usually sold in pre-made sheets in flat squares or rolls. Though frozen phyllo dough is more readily available in most major supermarkets, you can find fresh phyllo in some specialty stores or international supermarkets, particularly those that specialize in Middle Eastern or Greek food. Either way, working with the delicate and paper-thin sheets of phyllo dough can be tricky. Below are some tips for working with phyllo dough to make your favorite Middle Eastern desserts.
Working With Frozen Phyllo Dough
If you have purchased frozen phyllo dough for your recipe, there are some crucial steps to take to make sure your dough works with you, and not against you, during the preparation of your dish.
You will have to give yourself some time to prepare since frozen phyllo takes about 24 hours to properly defrost:
Don’t let it defrost too quickly. The trick to thawing phyllo dough is to make sure that it doesn’t defrost too quickly. When the dough is too damp (generally from too much condensation in the defrosting process), it becomes gummy and the thin sheets will stick together, which in the world of phyllo is synonymous with unusable.
The trick to thawing phyllo dough is to make sure that it doesn’t defrost too quickly. When the dough is too damp (generally from too much condensation in the defrosting process), it becomes gummy and the thin sheets will stick together, which in the world of phyllo is synonymous with unusable. Defrost at room temperature. Upon removing the phyllo from your freezer, keep it in its original packaging and place it directly into the refrigerator. Never thaw at room temperature, as it will thaw too quickly and collect too much moisture.
Upon removing the phyllo from your freezer, keep it in its original packaging and place it directly into the refrigerator. Never thaw at room temperature, as it will thaw too quickly and collect too much moisture. Do not separate until completely thawed. If you try to separate the sheets when they are too cold, they will crack. Your best bet is to keep them in their packaging in the refrigerator for 24 hours. This is enough time and just the right temperature to ensure usable sheets of phyllo.
If you do find your phyllo sheets are still cracking or tearing, you can trim the sheet to remove the tear. If you are in mid-recipe and come across a tear, simply put another sheet over your damaged one. Once baked, it really won’t be noticeable. Once defrosted and ready to go, you have to move fast, as phyllo dough dries out very quickly.
Working With Fresh Phyllo Dough
If you have purchased fresh phyllo, on the other hand, you are ready to go. Fresh phyllo can be kept in the refrigerator for up to two weeks if kept tightly wrapped or in its original packaging. Phyllo dough can also be frozen (or re-frozen in the case of thawed phyllo) for 2 to 4 months.
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