Phyllo Dilema [moved from Kentucky & Tennessee board]
I hope you can help me! I need to know how long-once baked- will a phyllo dough nest stay good for? I have a dessert truck and need to pre make the pastry nests. So if it does not keep over a week then I need to explore other avenues for this dessert.
I appreciate your help in advance!
It depends on what's in the nests, will the phyllo just sit on the good stuff, do you have a really dry place you can store them, once made?
Tennessee and Kentucky have humidity that's all but unknown in the lands where the fine phyllo like pastries originated. Even up in Michigan where the great middle Eastern pastries are made and then shipped out, the local stores that sell a lot replenish them every two days because they just don't hold up.
Bet you thought that Baklava had honey just for taste. IMO the honey adds to the shelf life of the baklava.
In Houston, a local Greek restaurant would make spanakopita every other day. He'd only make enough to sell those two days.
Thank you for the info! The shells will be filled with the dessert on command - meaning the filling will be whatever the customer orders at the window.
I was afraid that was the answer I'd get! :( I was hoping to add this to our everyday menu... Knowing for sure now - what you are telling me - is that I'd realistically have to just bake a set amount and when they are gone they're gone and I have to take them off the menu. I don't have an oven on the truck.
In your opinion what would be the best way to store them once baked on the truck? I was thinking in an airtight container in the fridge. What are your thoughts?
I think the storage problem for something moving by truck is in part dependent on the suspension of the truck and also on the condition of the roads you drive on. I know that there are roads in Knoxville that have potholes that would be lethal to a fragile phyllo leaf.
It's a shame that eggs are the size they are. Now if you could find an "egg box" but for bigger duck or goose eggs, you might have the protection the shells would need. Another potential protection would be the kind of shipping that's used to protect fruit that oriental grocery stores get in to sell as individual perfect fruit. I'm thinking of the round Japanese pears and how they are shipped.
Your major enemy will be humidity. Since we can't predict your environment, you might want to consider making the morning before. After all...how difficult could that really be? Your next option would to be buying locally from a reputable bakery/pastry chef. You tell us you have a dessert truck...that makes me believe YOU are the professional, maybe not.