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Jeff 01/28/08 |
I am trying to make some desserts/pastries using phyllo dough. I've made two things---One a "mini strudel" using apple filling rolled up in phyllo dough, cigar style. The other was a cheesecake filling, which I rolled in phyllo dough, into triangle shapes (like spanakopita). However, when I baked both of these things, they burst open and some of the filling came out! The second time I baked the apple ones, I cut some slits on the top, but it still burst open during baking. I didn't really put too much filling in the apple ones, I don't think. Perhaps I put too much filling in the cheesecake ones and that's why they burst. Not sure. Am I doing something wrong??? Why are the sides bursting open during baking? Anyone know how I can prevent this or fix this? Thanks in advance! |
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ellen 01/29/08 |
You can trap a lot of air as you layer the butter and phyllo, you might try smoothing your layers a bit more tightly. The slitting is a good idea. So is partially cooking the apple filling so it can do its expand and collapse thing. |