Hoisin Mushroom Phyllo Cups Recipe - Cookin Canuck (2024)

FAQs

How do you keep phyllo cups crisp? ›

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.

Phyllo dough is available in frozen sheets or shells. The shells do not need thawing, but the sheets must be completely thawed before using.

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.

Whenever we re-warm ours, we flip the pieces over so that the bottom gets crispy again.

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.

Phyllo dough doesn't puff when it bakes—it crisps. The thinner-than-paper-thin phyllo layers are crunchy, flaky, and shatter when cut or bitten.

Refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw, then leave it at room temp for another hour or two until all the sheets are pliable.

Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel. Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden.

Packages of phyllo sheets are frozen, so head to the freezer section first. Look in the area where frozen desserts are kept. The frozen phyllo dough and frozen puff pastry packages are usually not far from the frozen cakes and frozen fruit.

What can I use instead of phyllo cups? ›

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs. It's easy to love any recipe calling for phyllo or puff pastry.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

THAWING: Thaw at room temperature

– Remove any phyllo you don't need for your recipe, reroll, wrap in plastic and return to cooler up to 1 week.

Athens Mini Fillo Shells, 15 Count (Pack of 12)

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.

If you want your baklava to stay as crispy as possible, it's best to store baklava at room temperature in a loosely-covered (not airtight) container. I just loosely place a sheet of aluminum foil on top of my baking dish or food storage container, but you could also cover yours with a kitchen towel.

Heat, humidity and some fillings may cause phyllo to become soggy. Serve baked pastries and pies warm or at room temperature.

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.

Make ahead. 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.