This is because it would take a very long time in the microwave for the puff pastry to reach your desired temperature, and that entire time the heat will be unevenly distributed, which will cause your puff pastry to become soggy and flat. You can use oil-flavoured cooking spray between the layers instead of butter for a lowfat choice when making pies and pastries. It keeps exceptionally well in the fridge for up to three days, so you dont have to worry about it spoiling. Layering several sheets of pastry will make your finished dish sturdier. This website uses cookies to improve your experience while you navigate through the website. The internet's No. However, you may visit "Cookie Settings" to provide a controlled consent. Don't throw out damaged, torn, or unused phyllo! I started this website, honestly, because someone told me I couldnt. Check middle of pie to see if hot if not cover edges of pie with foil and leave in for another 10 min. But it can easily stand alone as the main dish. When making a recipe that calls for 1 package (1 pound) of phyllo, always buy two, just in case. If you remember to cover the dough with a moist towel while it thaws, you may refreeze it. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. (Using simply a wet towel to cover the sheets can moisten them and help them cling together.) Most pies and pastries can be gently reheated at 200 to 250 degrees Fahrenheit until warmed through, or pies can be reheated more quickly at 300 to 350 F if necessary. A Web Experience brought to you by LEAFtv, University of Georgia Extension: Freezing Prepared Foods, On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee. Action 2: Place a wet paper towel over puff pastry and place into microwave and microwave on high for 20 seconds. While reheating your puff pastry from the fridge in the microwave is effective, there is always a chance that it will come out soggy, flat, and lose some crispiness. Do not thaw filled phyllo pastry as it will become soggy. Phyllo sheets can be used even if they're torn. Toss the salad greens with enough vinaigrette to . Lauren Habermehl for Taste of Home. Storage Suggestions Fresh (non-frozen) phyllo dough may be stored in the refrigerator for up to four weeks (keep the container shut to avoid drying out). The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Once opened to make a recipe, keeping it covered with a piece of waxed paper and a cool damp towel will keep it flexible. What Sides to Serve with Salmon Wellington The phyllo pastry is crisp and feathery, making it the perfect partner for the rich filling. Both ready formed, cooked pastry (like phyllo cups/ filo cups) and the uncooked sheets should be thawed in their packaging before you use them. Does this swim suit exist? To reheat pasties, preheat the oven to 190C (375F). It will not dry out as a result of this. To prepare the filling for this spanakopita recipe, saut the onions in a large knob of butter until soft and turning golden. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using. What is Patreon and How Can I Become a Member? Copyright Caroline's Cooking 2014 - 2022, Champorado - Filipino chocolate rice porridge. If you put in oven you need to watch like 5-10 minutes or more. Set aside. Phyllo cups staycrispy as long as the moisture content of the filling is low.Reheat them in the oven as the microwave will may them loosthat crispy texture. Action 4: Repeat up until puff pastry has reached your preferred temperature. Add garlic, and stir for another minute. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! Rep for a total of 6 phyllo sheets. Repeat the technique for as many sheets of filo pastry as the recipe calls for. The great Greek contribution to these pastries and pies was the technique for creating the wafer-thin dough we know today as phyllo, sometime around the 3rd century B.C.E. Unroll the number of sheets required. Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed. Ive been having so much fun making the recipes, so I thought Id mention it! Recently did this with a filo spinach/feta thingy and it worked fine. Please check your inbox to confirm your email. Stir until all is well-combined. That way, you can store it for an extra 2-3 days in the refrigerator. Not baking the pie in advance allows you to freeze it as quickly as possible. Depending on the filling, filled phyllo pastry may be frozen for up to a month. Wrap the pastry dough tightly in plastic wrap and chill for 30 minutes. Filo can be incredibly delicate so its important to handle filo carefully when placing it into the freezer to avoid tearing it. The sheets can be cut into the size and shape required. To reheat leftovers, you can use the microwave - again this will not keep them crunchy. Reckon a microwave would make it all soggy. Cover the remaining sheets with a damp cloth. This should let it warm through without overcooking the pastry. Your friend, Jaron! Removing the foil for the last few minutes will help keep the crust crispy, light, and flaky. And don't use too much - just a light coating, otherwise, the end result is greasy. Decide what size appetizer you would like and cut the puff pastry into equal sized pieces. - You can make spanakopita the evening before you need to serve it. Bake for 13-15 minutes (or until golden brown) in a standard muffin tray. Home | Terms & Conditions | Privacy Policy, Food & Drink Press the edge to seal. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Brush each sheet with melted butter and layer up according to the recipe. Apply 6 additional layers of phyllo to the top, brushing oil between each layer. Use fingers to sprinkle or rub water over the item until damp, not soggy, and place uncovered in the oven. Crisp puff or phyllo pastry, crusty loaves of bread, flaky biscuits and many other baked goods are better reheated in the oven. Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to . When reheating puff pastry, it is important to consider what your goals are. Get our best recipes and all Things Mediterranean delivered to your inbox. Preheat the oven to 375F/190C/Gas Mark 5. Reheating in the oven is considered preferable because it provides more evenly distributed heating, helps to maintain the crispiness of the puff pastry, and guarantees that the puff pastry will come out tasting as close as possible to the way it tasted fresh out of the oven for the first time. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. This way they turn out crispy like they were originally. If you decide to bake, then freeze, let the pie cool in the refrigerator first. Cover with cold water and bring to the boil . Apple - Wash, peel, and core the apples. Microwave for 30 seconds if it was refrigerated. - Thaw phyllo dough properly; too much moisture will make the dough or sheets sticky and hard to manage. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The key to thawing phyllo dough is to keep it from defrosting too rapidly. Cut with a sharp knife to make strips to place over pie fillings. Hello! Otherwise fantastic! Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. Always work on a flat dry surface, and make sure your hands are dry. If you're not familiar with phyllo dough, it is basically layered sheets of tissue-thin pastry dough, typically found in the freezer section next to things like pie crust and puff pastry. Separate and place each puff pastry sheet on a plate, cover with plastic wrap and place in the refrigerator for at least 5 hours. Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4 inch cookie cutter. Instructions. Baked phyllo may be kept for up to 3 days in an airtight container or frozen for up to 3 months. Yes, you can freeze filo pastry. Defrost properly following package and/or recipe directions. Even though the label indicates you may defrost in the microwave, think twice since youll typically wind up with wet dough sheets that stay together. As puff pastry is made primarily of flour, butter, and salt, it is safe to freeze or refrigerate and then reheat. Originally made with layers of bread dough, the recipe traveled across borders, throughout the Balkans, to Greece, the countries of Asia Minor and the Middle East, and as far west as Ancient Persia. Stir until blended. Still whisking, slowly add the olive oil, making an emulsion. Hi. Repeat with the second sheet of puff pastry. Bake phyllo pies and pastries at approximately 350 F / 175 C on the rack just below the middle of the oven. Commercially packaged frozen phyllo is low fat or fat-free (check package information). Fillo pastry is a kind of phyllo dough thats layered with butter and sugar, then rolled out into sheets. Try your first 5 issues for only 5 today. Lay the next sheet on top, then brush lightly with butter. Place the plastic package of dough in the microwave and defrost for 30 to 45 seconds. Brush some melted butter all over the sheet. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. 5 Whats the best way to reheat phyllo pastry? Delicious every time . . Real Quick: If you want to impress your friends and family, I just found this amazing book that gives you 175 different recipes you can make with just frozen puff pastry dough! Defrost only what you'll use. Step 1: Eliminate puff pastry from the fridge. Roll the puff pastry dough into a log, and trim the ends so that they are even. Place the chicken in a large pan. The secret to using phyllo is to be organised and work quickly. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. -Place one sheet of filo on top of a baking pan. Cover right away with a large piece of plastic wrap. Repeat until you have layered all 5 sheets of filo pastry. Don't worry if the pastry breaks a little, you can stick it together with the butter or oil as you use it and won't notice the difference in the end result. Unroll the phyllo (fillo) sheets and place them between two. Unopened phyllo dough may be refrigerated for up to 3 weeks or frozen for up to 3 months. Ready made filo cups are really handy for easy bite sized appetizers or desserts. Repeat the process until you have a total of 6 filo sheets spread out onto your working board. It does not store any personal data. Preheat the oven to 350 degrees Fahrenheit. Step 4: Repeat until puff pastry has reached your desired temperature. I've only reheated puff/shortcrust rather than filo but I personally would pop in the oven with foil over the top until the last 5-10 minutes. Step 5: Fold and scrunch the over-hanging pastry over the top of the pie. Phyllo pastry can be prepared ahead of time and covered and refrigerated or frozen and baked just before serving. You should brush olive oil over the empty spingform pan and then between each layer of pastry. Step 2: Preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius) if your puff pastry does not have any meat in it, and 250 degrees Fahrenheit (121 degrees Celsius) if your puff pastry does have meat in it. Each piece should be pressed into the cups of a muffin tray. If you are using fresh spinach, how much do you use? In a large bowl mix together the feta and eggs, stirring well. I don't always use the parsley if I can't be bothered to run out and buy it and still tastes great. Brek (cheese filled pastries) - sometimes made as rolls. Grease a 2030 cm baking tray with butter or line with parchment pepper. Kasseropita (a pie made with kasseri cheese), Bougatsa (a type of breakfast pastry with custard and cheese or meat). Each piece should be pressed into the cups of a muffin tray. RATTER15. Repeat process with rest of sheets of pastry. Most pies and pastries can be gently reheated at 200 to 250 degrees Fahrenheit until warmed through, or pies can be reheated more quickly at 300 to 350 F if necessary. If you continue to use this site we will assume that you are happy with it. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Getting the phyllo wet (with water) will make it gummy and sticky, and impossible to manage. Filo pastry can be frozen for around 1 month. But some day! Spanakopita is a popular Greek savory pie made of perfectly flaky phyllo dough with a comforting filling of spinach and feta cheese nestled in. Once it has been defrosted it should be used quickly, and not re-frozen. I defrosted the spinach in a bowl with the rolled up frozen dough on top to save time. Preparations: Preheat the oven to 170C. Theyll last a number of months if well-wrapped. Crisp puff or phyllo pastry, crusty loaves of bread, flaky biscuits and many other baked goods are better reheated in the oven. Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. Thank you for an easy and delightful recipe. Follow up with a knife if the recipe calls for cutting all the way through to the bottom before baking. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. It can also be cut into pieces to make appetizers like my pesto goats cheese filo parcels. Transfer the phyllo dough into a large mixing bowl. My name is Jaron. there will be slight variations in the way you should go about the reheating process. Fill as desired. To make sure the puff pastry coming out of your freezer comes out of the oven perfectly, follow the following steps: Step 1: Thaw puff pastry in the refrigerator. Step 3: Cut your rectangle into 3 long strips (lengthwise). If your goods have gotten slightly dry but aren't suitable for microwaving, wrap them first in a dry paper towel and then a damp one; then over-wrap in foil. A box of frozen puff pastry usually contains individually folded and wrapped sheets of dough. How do you reheat pastry without going soggy? Although both pastries give a flaky appearance, they are quite different. Welcome! Set your microwave to 50 percent power and heat the goods in short increments, as low as 8 to 10 seconds at a time, until they're warmed to your taste. Step 5: Serve and delight in! If you are reheating the puff pastry in an oven, the entirety of the puff pastry will be heated evenly and you should not have to worry about the inside staying cold. So happy you're hereLearn More, Your email address will not be published. Place in a preheated oven of 180C and reheat. Step 4: Bake the Knafeh. Puff and phyllo pastry will last up to 3 months when stored unopened in the freezer. They can be patched back together and because dishes using phyllo are made with buttered or oiled layers of the dough, patched holes or patched-together pieces are rarely, if ever, noticeable. The key filling ingredients in a classic spanakopita recipe are spinach and feta cheese. Pieces can be used to make fabulous dishes like Leftover Phyllo Cheese Pie. Brush butter on the outside and the dish is ready for baking. These cookies ensure basic functionalities and security features of the website, anonymously. Reheating without burning the pastry: Make sure your oven settings are not in grill mode; Wrap the whole thing in a paper towel to keep the moisture in; Turn the oven to 200 C; Microwave the pie for 2 to 3 minutes depending on your microwave's power; Put the pie in the stove and cook for another 3 minutes to end up with a crunchy crust. They said that there is no room left in the world for another food blogger. I always dampen baked goods with water when reheating. This cookie is set by GDPR Cookie Consent plugin. Again, if it is very hotout, think about freezing the dough for 10 minutes justbefore you start to roll it out. And be sure follow the tips below for best results. Step 2 Arrange the spanakopita in a single layer on an ungreased baking sheet 1/2 inch apart. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms. For each, we will cover how to reheat puff pastry coming from your both your fridge and freezer. Pastry QuickPuff. This came out better than the ones I have tried in the Greek diners. Completely dissolve the sugar in the hot water and set aside to cool. Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel. You can click here for all of the details. Season with salt, pepper, and cumin. until hot. Keep the box as unused phyllo can be refrigerated or refrozen. I usually make on spur of the moment as I've become so much more confident using Phyllo. In this easy spanakopita recipe, frozen spinach--fully thawed, of course--is mixed right in with the remaining filling ingredients, no advanced cooking necessary. Most pies and pastries can be gently reheated at 200 to 250 degrees Fahrenheit until warmed through, or pies can be reheated more quickly at 300 to 350 F if necessary. Place immediately onto a large piece of plastic wrap on a smooth, clean surface. Cover your unused phyllo dough with a damp towel between uses so it doesn't dry out. First, we will go over several key things to consider regarding reheating puff pastry in general. However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result that many people stay away from it and use, instead, puff pastry or strudel doughs that just don't give the best results. Step 1: Preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius) if your puff pastry does not have any meat in it, and 250 degrees Fahrenheit (121 degrees Celsius) if your puff pastry does have meat in it. Other Ingredients In addition to spinach, here are the other ingredients you need for the Spanakopita filling: Feta - The other key filling ingredient along with spinach. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time. as it's something that needs a fair amount of time, skill and space to avoid it sticking to each other as you go.