Hoisin Mushroom Phyllo Cups Recipe - Cookin Canuck (2024)

FAQs

Do you have to bake frozen phyllo cups? ›

Many phyllo dishes can be assembled and frozen in airtight containers prior to baking. Do not defrost prior to baking. Perfect for savory or sweet recipes, its versatility is the perfect canvas to create mouthwatering creations. Phyllo is extremely versatile; so don't be limited with traditional phyllo dough recipes.

Whether you like sweet, savory or a little of both, our versatile phyllo shells come fully baked and ready to be filled with a world of flavor.

INGREDIENTS: Enriched Wheat Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, Corn Starch, Canola Oil (canola oil, rosemary extract, ascorbic acid [antioxidant]), Cultured Wheat Flour, Salt, Dextrose, Maltodextrin.

Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

As soon as you pull the baked brie cups from the oven, transfer them to a wire rack. The air circulating underneath the phyllo will prevent them from becoming soggy. Keep phyllo cups on a wire rack until ready to serve.

Frozen phyllo works very well, but it must be handled carefully. Just remove it from the freezer 24 hours before you want to use it and allow it to thaw in the refrigerator. Phyllo is always used in multiple layers, giving it its characteristic crackly, flaky texture.

– Wrap any leftover phyllo tightly with plastic wrap and keep in a cooler for up to 1 week. – For longer storage, refreeze phyllo. Wrap it tightly in plastic wrap and then with foil and store in freezer up to 2 months.

Find us in the freezer section (dough, appetizers, or snacks). Athens Foods products, including Athens^® Phyllo Dough and Athens^® Phyllo Shells, are available nationally.

Bake in a moderately hot oven around 180°C. Position it in the middle lower racks of your oven. Always bring pastry to room temperature (follow the instructions on the packet). Don't let your filo pastry dry out (get tips below).

Origin. Phyllo dough originated in Medieval Turkey in the 11 th century. During the First World War, Istanbul households used to have many phyllo makers on staff, for making various types of phyllo dough. Today, this dough is available all over the world and is sold in the supermarket's frozen case.

Why do you put vinegar in phyllo dough? ›

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.

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

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.

(Leftover sheets of pastry can be rolled up in plastic wrap and wrapped tightly in aluminum foil. Refrigerate them for up to a week or refreeze for up to one month.) Once the phyllo is brushed with butter or oil, it does not dry out.

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. Lightly spray or brush every sheet (or every second sheet) with canola, olive oil or margarine spread.

A: Yes! Freeze them in a single layer on a baking sheet, then wrap well and store in the freezer for up to two weeks. You don't have to thaw them before baking, but you might have to add a couple of minutes to the baking time. Q: How do I keep puff pastry from sticking to my baking pan?

Puff pastry needs to be thawed before you can work with it. Remove the number of sheets you need from the packet while still frozen, a long knife or pallet knife can be helpful here. Tightly repackage leftover pastry to avoid freezer burn and return to the freezer.