SC - Gastronomica: The Journal of Food and Culture

[Bonne of Traquair]

Hi there.  I'm sure you read the package about using phyllo.  It does dry 
out in a heartbeat.  Since it is very flaky when cooked, the splits and 
rumples don't make too much difference for many dishes.  I usually steam up 
the kitchen a bit in dry weather before I begin.  Keeping the laid out 
phyllo covered with a damp cloth is a must.  Since you are making several 
smallish bits individually you should keep them covered with a damp cloth as 
you finish each one.  Phyllo does not re-freeze well at all.  It tends to 
get even more brittle and tempramental.  If you are making these little guys 
ahead, you can, but only a few days (mostly because of the mushrooms as 
phyllo will last several weeks) ahead, then keep them in the refrigerator in 
a covered container. Just don't let them sit in the air without a moist 
cover.

Hope that helps.
Olwen
>     I need some ideas/suggestions/ downright help!!
>
>     I'm cooking a French themed feast  (Love Revel in Stan Wyrm) next 
>month,
>and I'm trying to figure out how to do individual  mushroom rissoles.  I
>thought about using phyllo dough,  but I'm having difficulties.  *NEVER
>having worked* with Phyllo,  I'm making a mess.   I have been lightly
>brushing the dough with olive oil,  adding small amounts of the 'shroom
>mixture to about two layers of dough, and making  "envelopes"  (folding 
>over
>& closing with egg wash)  very primitive sad looking ravioli thingies.
>Tried feezing them individually on cookie sheets,  to bake the day of the
>feast,  but the dough looks very brittle & dried out now.   What am I doing
>wrong?
>
>     Or should I use a different dough?
>
>     Caointiarn
>
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