The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Phyllo Dough Question

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KMIAA's picture
KMIAA

Phyllo Dough Question

I have a roll of Phyllo Dough that I want to use.  The dough is thawed, company is gone.  I want to use the dough but since there are only two in the family, I want to be able to create the recipe and then freeze if possible.  So my question is.  Can I prepare the dough with the filling and freeze unbaked?  Or, can I bake the dough and then freeze?  Of is both of these things not good to do.  I have leftover mascarpone and pumpking and want to redo the pumpink streusel that I made for Thanksgiving.  Hope someone can help me out on this.

flournwater's picture
flournwater

While you should not re-freeze phyllo dough, you can freeze cooked items that you make using it.  If it's properly wrapped it should last about a month.  "Properly wrapped" means airtight (preferably vacuum packed) in a high quality freezer bag.

HeidiH's picture
HeidiH

I use phyllo mostly for spanakopita.  Made with olive oil instead of butter and lots of spinach it's not too bad for you.  We just had it the other night and I was down to only one egg to put in the filling.  We think we even liked it better than the usual 3 or 4 egg filling.  Leftover pieces reheated in the microwave make a great lunch. 

Saute some onion in olive oil and sweat a bag-full of fresh spinach on top.  Drain the spinach/onion mixture and stir with a beaten egg (or more), a container of crumbled feta, pepper, and some freshly grated nutmeg or minced dill or whatever you wish to season it with and assemble.  Note, I am using such measurements as "bag-full" and "container" with purpose.  The mixture need not be measured precisely so go with the flow as to what your grocery has and your own druthers.  Sometimes I saute mushrooms with the onions.*

*Truth be told, since onions have hubby up at night we use celery laced with hing  (asafoetida) as a substitute.

KMIAA's picture
KMIAA

I already did the strudel using the leftover mascarpone cheese, pumpkin puree, etc.   They are baked and am going to freeze them.  Thanks for the tips.

skytop's picture
skytop

I frequently have left over phyllo dough sheets.

I make easy apple/raisin cinnamon 'packages'. I use Splenda and a few drops of lemon juice added to the apple filling to keep calories/carbs down. A quick spray of olive oil all around onto the phyllo allows them to brown nicely and prevent the dough from becoming dried. I keep the size small so that they satisfy without overdoing it. Just enough and very tastey.

KMIAA's picture
KMIAA

Another good idea.  Will have to try that next time.