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Need Help with Phyllo Dough

foodie06 Dec 24, 2007 05:32 AM

I'm making Giada's Smoked Mozzarella and Sun-Dried Tomato Cigars for an appetizer this evening. I want to prep them this morning and keep them in the fridge until ready to bake. Will this affect the phyllo?

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  1. lynnlato RE: foodie06 Dec 24, 2007 05:38 AM

    You should be fine. I work for a restaurant who also caters and we often make up these sausage phyllo rolls a few hours in advance w/ no ill effects. Just make sure they are tightly covered so they don't dry out. Happy Baking!

    3 Replies
    1. re: lynnlato
      brendastarlet RE: lynnlato Dec 24, 2007 05:39 AM

      Yes, cover them -- I was going to suggest a kitchen towel, but perhaps Lynnlato has a better suggestion?

      1. re: lynnlato
        Kelli2006 RE: lynnlato Dec 24, 2007 08:40 AM

        I would place them in the smalled possible pan that will accommodate them and them place plastic wrap over them. A air-tight Rubbermaid-esque container would be the best.

        They don't need to be brought back to room temp before baking.

        1. re: Kelli2006
          Deborah RE: Kelli2006 Dec 24, 2007 10:02 AM

          Just make sure that the outside of your phyllo rolls are well buttered or oiled. Before covering with plastic wrap refrigerate until butter has hardened or the plastic will stick to them and tear them when you remove it.

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