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Non-soggy phyllo dough
19 Aug 2008 |
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I recently saw a recipe for Blueberry Bird’s Nest online here: http://www.recipezaar.com/98749. It has strips of butter drizzled phyllo top and bottom, and blueberries made into a kind of “pie filling” (cooked with cornstarch) inside.
Will the bottom strips get crispy? Should I do it a different way, like flat sheets on the bottom and strips on top? It sounds awesome, but I hate soggy pastry!
2 Responses for "Non-soggy phyllo dough"
Dear Bethie,
Don’t forget to brush the bottoms of your tins with butter. The only way to assure that you will have very crisps philo dough is that you brush every layer with melted butter. Lay the first layer down over the butter, then next layer, butter, then next layer, and more butter. Also, use a higher temperature to bake after and you will get a very nice brown crisp finish. I would use at least 375 degrees to 400 but watch so it doesn’t burn. They will brown very quickly.
Hope this helps you make perfect philo everytime!
Chef Paulette
Hi Bethie,
Phyllo dough is so thin that sogginess is usually less of a concern than dryness and flakiness. When following the Recipezaar recipe for the Blueberry Bird’s Nest, make sure to use exactly as much water for the filling as the recipe calls for, or even a little less, to make sure your filling isn’t too wet, and be sure to brush the dough very lightly with butter, as opposed to slathering on too much. Also, bake a tester Nest or two, to see how they come out. You might try baking one on the pan and another on a rack, to better conduct heat to the bottom and allow it to air out, to see which texture you like better. Have fun baking!
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