SC - freezing fillo dough
Stefan li Rous
stefan at texas.net
Mon Oct 2 22:35:57 PDT 2000
Lady Brighid ni Chiarain gave her family's recipe for Apple Strudel pie
and then said:
> I used Granny Smith apples, 1/2 cup sugar, and no raisins. It
> came out looking spiffy, and the filling had that sweet-tart flavor that
> a good apple pie should. Definitely a keeper. And since I now
> have half a package of filo in my fridge that will only last a week, I
> think I will try her recipe for strudel roll, and bring it in to work.
Is this comment about the filo only being good for a week because you
are putting it in the refrigerator instead of the freezer? Or something
else?
Last time I used some philo dough for something, I put the rest of it in
the freezer. Although it's gotten banged around a little from falling
out a few times, does this mean that I shouldn't have done this and
that it will not be good to use it for something like this strudel pie?
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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