Pumpkin Phyllo Triangles Recipe (2024)

FAQs

How do you keep phyllo cups from getting soggy? ›

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.

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.

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.

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color. For those who don't want to use dairy, you can substitute extra-virgin olive oil for the butter.

The Cutting Technique

Identify the pre-scored perforations that divide the dough into triangles. Using a sharp knife or pizza cutter, start at the wider end of the first triangle and gently cut along the perforated line towards the point. Remember to apply even pressure to ensure a clean cut.

Phyllo dough is available in frozen sheets or shells. The shells do not need thawing, but the sheets must be completely thawed before using. The dough will dry out quickly so immediately cover thawed phyllo with plastic wrap and a slightly damp towel.

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

Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means "leaf" in Greek, and the pastry dough is widely used in the Balkans and Middle East.

To achieve a crispy and light texture with phyllo dough, make sure to brush each layer with melted butter or oil. Additionally, avoid overloading the layers with too much filling, as this can contribute to a soggy result. Bake at the recommended temperature, and keep a close eye on it to prevent over-browning.

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.

What's the difference between phyllo dough and puff pastry? ›

Puff pastry is laminated, which means butter is folded into the dough multiple times to create alternating layers of butter and dough. This results in lots of thin layers and an airy texture. Phyllo, meanwhile, is a paper-thin dough that's made with oil instead of butter.

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.

But if you slather it with butter or oil, obviously the calorie and fat counts can soar. Brushing it with egg white, instead, is a simple way to make the dough flaky without using the added fat. If you have never worked with phyllo before, don't be intimidated.

Phyllo dough originated in Medieval Turkey in the 11th 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.

Crease your rolled out dough at the halfway mark and fold. Unfold your dough and take the bottom half of your dough and fold in half to meet the centre crease, repeat with the top half. Brush half of the bottom quarter with water and fold up to the quarter crease. Take this new fold, brush the top and fold again.