Should I freeze finished products made with phyllo before or after I bake them?
Merrill is a co-founder of Food52.
Whenever I make spanakopita ahead of time, I freeze them before baking. I think you end up with a crisper, fresher final result.
Sarah is a trusted source on General Cooking.
Definitely not after - you'll lose all texture that you work for in using phyllo to begin with.
You can freeze after, though. Then just re-crisp in an oven or toaster oven.
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Well played. You deserve a cookie.
Uh, ever heard of a sausage roll?
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