How long does it keep in the freezer?

"Serendipity" > wrote in message
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> How long does it keep in the freezer?


http://www.yasou.org/food/phyllo.htm
Filo is sold commercially in 1 pound boxes, each containing 24 to 30 rolled
sheets of pastry. An unopened box of filo will keep in the refrigerator for
several weeks, and several months in the freezer. Look for it in shops in
the frozen foods section.

Dimitri

Personally I would not go more than 6 months.

Dimitri wrote:

> "Serendipity" > wrote in message
> ...
>
>>How long does it keep in the freezer?
>
>
>
> http://www.yasou.org/food/phyllo.htm
> Filo is sold commercially in 1 pound boxes, each containing 24 to 30 rolled
> sheets of pastry. An unopened box of filo will keep in the refrigerator for
> several weeks, and several months in the freezer. Look for it in shops in
> the frozen foods section.
>
> Dimitri
>
> Personally I would not go more than 6 months.

Thanks Dimitri. That's what I thought. Somehow a box of phyllo dough
got buried in the freezer. I hate tossing food but this time I will
make and exception.
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"Serendipity" > wrote in message
...
> Dimitri wrote:
>
>> "Serendipity" > wrote in message
>> ...
>>
>>>How long does it keep in the freezer?
>>
>>
>>
>> http://www.yasou.org/food/phyllo.htm
>> Filo is sold commercially in 1 pound boxes, each containing 24 to 30
>> rolled sheets of pastry. An unopened box of filo will keep in the
>> refrigerator for several weeks, and several months in the freezer. Look
>> for it in shops in the frozen foods section.
>>
>> Dimitri
>>
>> Personally I would not go more than 6 months.
>
> Thanks Dimitri. That's what I thought. Somehow a box of phyllo dough got
> buried in the freezer. I hate tossing food but this time I will make and
> exception.


Don't toss it yet - defrost in the fridge for a few days - if its good (not
dried out) make something.

i've heard making this dough is very labor intense, anyone here ever made
it?

brad

"Serendipity" > wrote in message
...
> How long does it keep in the freezer?

bd wrote:
> i've heard making this dough is very labor intense, anyone here ever made
> it?
>
> brad

When I was in junior high school my best friend was Greek. On more than
one occassion we helped her grandmother who was from the old country
make phyllo. I wouldn't say that it is a difficult process but is very
labor intensive. I have not made phyllo since and don't see it in my
future when the frozen is almost as good.

Jessica
>
> "Serendipity" > wrote in message
> ...
>
>>How long does it keep in the freezer?
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