[Sca-cooks] Pastillus

[Elaine Koogler]

Actually, I've had good luck with keeping a damp kitchen towel (one without the
fuzzy texture) over the phyllo.  That way, it stays damp and is less prone to
break up, which happens when it dries out.

Kiri

Siegfried Heydrich wrote:

>     I've found that working phyllo is a 2 person job, and the easiest thing
> to do is to have a (food safe) pump sprayer full of melted butter kept in a
> bain marie when not actually spraying. One person flips the sheets while the
> other sprays and adds fillings. Being in a cool, fairly high humidity
> environment helps, too.
>     Doing it alone generally results in somewhere between a third and a
> quarter of the sheets getting ruined, but are still useable. They just look
> like tatters . . . And yes, have EVERYTHING ready before you open the
> package of dough, the time you have to work it is very short, indeed.
>     For wrapping breasts in phyllo , I found that if you spray & lay the
> sheets, fold them in half, and then lay the breast and wrap it in the
> buttered layers, it's a whole lot easier than wrapping each sheet
> individually.
>
>     Sieggy
>
> ----- Original Message -----
> [[EL SNIPPO GRANDO]]
> >
> > OK, well admittedly the stuff I've used was filo dough, which may be
> > different, but:
> > 1. It dries out really quickly even indoors.  Every time you take a layer
> off
> > the stack to add to your dish or whatever, you have to cover the rest
> > immediately with damp toweling.  When it dries, it either sticks together
> or
> > cracks and falls apart.
> > 2. Pretty much every layer needs to be swabbed with melted butter as soon
> as
> > you lay it down.
> > So at the point the process is:  Prepare all work surfaces beforehand -
> know
> > where things are going, have wet towels ready, butter melted, etc.  Remove
> > dough from package, unroll onto designated surface, peel off one sheet and
> > cover remainder immediately.  Lay out first sheet.  Brush with butter.
> > Uncover, get second sheet, cover, lay out, brush, repeat ad infinitum.
> > 3.  It takes a bloody long time.  To cover single boned chicken breast
> (well,
> > half breasts) in a wrapping took nearly an hour for about 6 pieces.  By
> the
> > end of that time, the dough had dried out even under the towelling and I
> > ended up throwing the rest of it out.
>
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