to defrost or not to defrost - that is the question

[aleph_zahir]

Since there are no decent Middle Eastern restaurants in town, and since I'm crazy, I'm making these complicated Moroccan Chicken B'Stillas for dinner, accompanied by Lebaneh and rice pilaf. Sounds tasty, and I'm really hoping it will work out. Right now I'm debating about whether to pull the phyllo dough out of the freezer a few hours before I

Comments

[tendervessel]

I often leave mine out on the counter for hours before using it, and it turns out fine for dinner that evening..

After a couple days in the fridge after that, though, it usually gets crumbly...

Sounds like a tasty dinner!

[aleph_zahir]

Thanks! I hope it will be...

[kightp]

An hour out of the freezer, tops, should be enough to defrost phyllo. Longer and you risk it getting soggy and stuck together at the edges from residual freezer moisture. I usually unroll it onto the counter as soon as it's pliable and cover it with plastic wrap to keep it from drying out. It's fragile, and it may tear, but it's easy enough to patch.

[jacquez]

I'd defrost it, unroll it, and keep the sheets you aren't using right then covered until you need them. That helps keep them soft - they dry out *very* quickly if you leave them uncovered. I use saran wrap or a slightly-damp clean dish towel.

[graashoppa]

I think you should post both pictures and a detailed description of how each item tastes. Or I may cry.

[aleph_zahir]

Ok, I'll try :)

[rutemple]

Yes, thaw that phyllo but don't open it until you're about to manipulate it.
that's my two cents on what's worked best for me.

best of luck - sounds like a fun recipe!