FAQ - Athens Foods (2024)

FAQs

Do Athens phyllo shells need to be refrigerated? ›

– Never wait for your phyllo to defrost again! Store unopened Athens® Phyllo Dough in the refrigerator instead of the freezer for up to 4 weeks thus it can be on hand and ready to use whenever needed. – Wrap any leftover phyllo tightly with plastic wrap and keep in a cooler for up to 1 week.

Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable. Only then is your dough properly defrosted.

How do I store unused phyllo dough in the freezer? For longer storage, wrap tightly in plastic wrap and then with foil. Refreeze phyllo for up to 2 months.

In order to get golden, individual layers, you need to brush each layer of phyllo with butter or oil. Use a pastry brush, and remember that each sheet will soak up around 1 Tbsp. of fat, so plan accordingly.

Leftover Fillo or Kataifi Pastry can be placed back in its packaging, sealed tightly and stored in the fridge for later use. Alternatively, you can also make extra portions of the meal, store in an airtight container and keep them in the freezer to be baked at another time.

At home, frozen phyllo should be defrosted unopened in the refrigerator overnight, then allowed to sit (still unopened) at room temperature for two hours. If phyllo thaws too quickly, or if the sheets are cold when you unfold them, they will crack along the folds or stick together at the corners.

Usage Instruction: Defrost Pastry: - at room temperature in the carton for appoximately 3 hours or overnight in the refrigerator. During Preparation: - Brush any excess flour off sheets with pastry brush.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Defrost in the refrigerator to make sure those butter layers stay nice and cold, and handle the dough as little as possible. Phyllo dough is available in frozen sheets or shells. The shells do not need thawing, but the sheets must be completely thawed before using.

Preheat the oven as directed. Refrigerate unopened phyllo dough for up to 3 weeks or freeze for up to 3 months. Opened dough can be refrigerated for up to 3 days. Baked phyllo should be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Can you use expired phyllo dough? ›

Determining the safety of using expired phyllo dough requires careful inspection. Should the dough remain odorless, retain its color, and show no signs of mold, one might consider it safe to use.

Be guided by the correct temperature for each recipe. Products baked in a too hot oven will brown too much or too soon and can crack and burst open. If the oven is too cool, the pastry will dry out during baking and the inside layers may not bake sufficiently.

Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities. Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Brush the finished dish again before baking.

Approximately 36 – 9” x 14” Phyllo Sheets; 18 per 8 ounce roll. Keep Frozen. See FAQ for storage & handling tips.

There are two key elements to promoting the extensibility necessary in the dough: adding vinegar to the dough, which weakens some of the gluten bonding, making it less elastic; and ample resting. Of course, it takes practice, just like working with any kind of dough.

Unopened fresh filo pastry will usually last about two to three weeks in the fridge, check the best before date on the packaging. Frozen filo pastry will usually last about three months in the freezer.

Cooling is especially important when the weather is rainy or humid. During the summer, cool your baklava in the refrigerator immediately after baking it. This gives them time to cool before exposing it to room temperature conditions. Don't store your baklava at room temperature for more than 5 days.

Unfilled baked Puff Pastry Shells or Cups may be stored in an airtight container at room temperature for up to 2 days. To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes. Always bake Puff Pastry Cups in a preheated 400° F oven.

Baklava is best kept in a sealed, air-tight container. That container should be kept in a cool area that is away from any sunlight. This can be in cabinets or other dark places where you store food. While some places recommend storing baklava in the fridge, the baklava we make can be stored at room temperature.