cooked phyllo

[vivers]

After i bake the PHyllo is it possible to store in the fridge for a day and still stay crispy? I want to bake it the day before my party to save some time.

[escondido123]

As long as the humidity is not high, I would leave it out since the frig tends to have moist air. I would just lay them out on a tea towel and cover with another.

[vivers]

thank you so much for the tips!

[vivers]

one more question: how long can I keep the assembled desserts out before them going 'soggy'?

[babette feasts]

Not very long. They will really be best assembled at the last minute to get optimum contrast of crispy and cream.

[smilingal]

babette - have you ever made Galaktoboureko? I had never had it before I made it and I am wondering.....It would have to be refrigerated as it is custard filling - and the phyllo dough on top and bottom was totally soft - but I am thinking that is how it should be as I can't imagine any other way for it to stay crisp!

[babette feasts]

I never have made that, don't know why not. Sounds like one of those things best devoured as soon as possible and not left in the fridge!

[babette feasts]

Is it filled with something? if there is a moist filling it will not stay crispy in the fridge, but you should be able to crisp it back in the oven before serving. Ore you may be able to prep it the day before and bake it the day of. More info on the dish itself would help.

[vivers]

it's two layers of phyllo and in between is whipped cream and berries. So I won't need to bake the dessert after assembling it. What about just baking the phyllo part and keeping that in the fridge, will that stay crisp? Or can you keep it overnight at room temp?

[babette feasts]

If it's just the fillo, keep it at room temp in an airtight container like gladlock or something. I make crispy fillo for dessert napoelons all the time, I do four layers of fillo with melted butter and powdered sugar. Cut into shapes and bake between parchment paper layers with a silpat on top to help keep the fillo sticking together. Cool with the silpat still on, store airtight up to a couple of days. You don't want to put crispy pastry in the fridge, humidity is death, especially to something sugary where the sugar will absorb even more moisture and get sticky. Dry baked layers will not go bad. After more than a few days they can soften and start to come apart, but 1 day ahead is no problem.

[smilingal]

GREAT idea about the silpat on top of the phyllo - I made a spanakopita pie (sized in a lasagna dish- to be cut into squares) - and my only complaint was that the top layers of phyllo lifted from the pieces after they were cut - I am thinking that your silpat idea would prevent that from happening?!

[babette feasts]

It might work for spanakopita too. I can't remember where I picked up the silpat trick, I've been doing it forever now, but it really does help.

[escondido123]

Thanks so much for the airtight container recommendation. I use them for all sorts of leftovers but never thought of them for keeping baked goods/crackers etc crisp. Will need to stock up on some larger ones just for that.