SC -need ideas
Olwen the Odd
olwentheodd at hotmail.com
Wed Feb 14 13:52:49 PST 2001
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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