View Full Version : Need quick answer about Beef Triangles with Mango Chutney Sauce
12-05-2003, 12:38 PM
I am making these to take to a carolling party tonight, and I planned to throw them in the freezer once they are made (unbaked) and have the hostess (who will stay at the house while we are carolling) pop them in the oven about 30 minutes before we get back. The thread where I found the recipe said they wouldn't dry out if frozen.
1. How long do the frozen ones need to bake? If they bake right away it takes 12 minutes according to the recipe, but I'm sure it should be longer if they are frozen.
2. Or would it be better NOT to freeze them since they will be baked within 4-5 hours of when they are made? If I don't freeze them, should I just refrigerate them in tupperware until the party? (That seems the most sensible, but I may be overlooking something, and I don't work with Phyllo dough that often.)
I'm going to fill them right now, so hopefully someone can give me some advice soon. TIA!!
12-05-2003, 01:13 PM
These were a hit at our open house last weekend. Unless you need to store them several days, I wouldn't bother freezing them... just layer in tupperware between parchment or wax paper and you should be fine.
12-05-2003, 01:18 PM
I wouldn't freeze them, since you are baking them in just a few hours. But, for future reference, they freeze BEAUTIFULLY, and they only take 15 minutes in the oven straight from the freezer. I am planning to make them this weekend for my party next weekend, and that's what I'll be doing!
12-05-2003, 03:03 PM
Thanks for the quick replies! I will note the info on the recipe for future reference. I ended up putting them in the freezer after all, because my 10 year old who had a cough and a low-grade temp has spiked to 104.8 degrees! :eek: No party for me tonight!
The bad news is that now I have to wait to try them!:mad:
The GOOD news is that now I have them ready for the family Christmas get-together!:)
Thanks again for your help!
12-05-2003, 03:16 PM
She tells me they hold their shape a lot better. She generally bakes things until they smell done - but when I pressed her, she tells me that it's about double the original baking time when she freezes them.
Kay in Texas
12-10-2003, 11:40 AM
I tried making these last weekend and I need serious help working w. filo dough! I tried to cut the dough longways as instructed but at 3 1/2 " wide there were only 2 complete strips and some left over. so I turned and cut on the width. I guess I need a hands on demonstration for filling and folding to they look nice. what happens when you get to the end? do you seal with water?
anyway I did freeze mine and they dried out and some cracked and flaked off. I used 2 sheets for each one. I baked 2 and the taste is fine.
I am going to investigate Houston for a class in filo folding!
Kay in Texas
12-10-2003, 01:09 PM
Kay, I am so sorry that you had phyllo difficulties!
I don't think the recipe specifies, but you definititely cut crossways, not longways. I make three cuts - one down the middle, and then one on either side, to get a total of 4 strips.
As far as filling and folding, I found I had the best luck when I used less filling - about 2/3 of a Tbs. Put the little mound in the corner, and fold. You fold it like you would a flag, if that makes any sense.
The way I sealed them was not in the recipe, and it makes them less "light," but I use melted butter. I just brush a little all over the outside of the triangle with a pastry brush, and that seals them nicely (and helps keep them from cracking once frozen). Plus, it gives them a nice flavor and helps them get brown once they go in the oven.
I hope this helps! I am sorry you had so much trouble! I do think that there is a phyllo class offered from time to time at Sur la Table in River Oaks, though! :)
12-10-2003, 03:36 PM
Phyllo is not easy - I just made 90 of these triangles for the freezer, for a party on Friday. After the first 20 I got the hang of it and had a speedy little production line going - this is how I whizzed through 70 in no time:
1. Use a pizza cutter to cut through the 20 layers of phyllo to get twenty strips
2. Lay out five strips side-by-side, spray with butter spray - lay the next five strips on top, put on the filling at the bottom of each, then fold the five.
3. And then the next five strips.....
I kept the remaining phyllo under cling film, with a damp dishtowel on the cling film to stop it drying out.
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