How can I keep my phyllo pastries from bursting open???!
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.
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!
Answers: 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.
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!
As a former chef and having had those same problems in the past I talked to my Greek friends and colleage chefs and some of the other have stated some good points, extra phyllo is good, but do not roll or press it to tight, like other pastrys including puff and pie, it expands in the heat and as said the fillings tend to boil softening the walls of the dough and exploding out.
The butter and egg wash ideas are also a good idea, even refrigerating it and putting it in the oven, plus cook the pastry at a slightly higher temp 375 d F is good, if you brown and set the outer crust, plus do not over cook either that is one other reason it splits.
You are adding too much filling. Also make sure you are brushing lots of butter on the dough before use.
Considering how phyllo dough is a very thin and fragile dough my guess would be that you are not using enough sheets. How many sheets are you using to make the strudel and cheesecake? Another problem may be that you are putting in too much filling.
If the liquid content in the filling is too high, it boils and explodes the pastry. Keep the filling dry and don't overstuff.
You might try poking a few holes in the top of your strudels and triangles, before putting them in the oven. It wouldn't look too bad, and might help "vent" the filling - like poking holes in a potato before baking it.
What I have used in the past is an egg wash: it makes the pastry dough more elastic, i find anyways.
Good Luck!