Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 Oh my, have any of you worked with this stuff? It's impossible! I am making spanakopita quiche tonight and next time i'm sticking with plain old pie crust. meg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 , Meg <itszen4me@g...> wrote: > > Oh my, have any of you worked with this stuff? It's impossible! > I am making spanakopita quiche tonight and next time i'm sticking with > plain old pie crust. Meg, what problems are you having? I don't usually find it that difficult. :-7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 Oh, one of the things that probably caused that is it was drying out while you were using it. You have to work with it one sheet at a time, keeping the rest covered with a wet towel to keep it moist. It dries out very rapidly. But that is why it is so flaky after baking too...just keep it moist. Sometimes it has been in the freezer section of the store too long, too old or something like that. But you have to keep it moist the entire time you are working with it or it will do exactly what you said it did. It isn't supposed to be doughy. I have had some dry out on me and I have just rolled it up in a wet linen towel (so you don't get lint) and rehydrated it. Might not work all of the time though I suppose. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - Meg it flaked and broke apart in sheets! it was all hard and not doughy at all. meg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 the problem i has was in unrolling it meg linda wrote: > Oh, one of the things that probably caused that is it was drying out > while you were using it. You have to work with it one sheet at a time, > keeping the rest covered with a wet towel to keep it moist. It dries > out very rapidly. But that is why it is so flaky after baking > too...just keep it moist. Sometimes it has been in the freezer section > of the store too long, too old or something like that. But you have to > keep it moist the entire time you are working with it or it will do > exactly what you said it did. It isn't supposed to be doughy. I have > had some dry out on me and I have just rolled it up in a wet linen > towel (so you don't get lint) and rehydrated it. Might not work all of > the time though I suppose. > linda > " Whatever you do will be insignificant and it is very important that > you do it. " > Mohandas Gandhi > > linda's Growing Stitchery Projects: womyn47 > - > Meg > > > it flaked and broke apart in sheets! it was all hard and not doughy > at all. > > meg > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2005 Report Share Posted December 21, 2005 Yes, i have worked with it many times. The thing to remember is you don't have to be perfect. It is okay if a sheet rips or you toss on two sheets instead of one, etc. It all ends up tasting yummy, flaky, and looks pretty, too. So don't stress it, just let it rip, smear on some butter/margarine and keep going. It's all good! ~ pt ~ Month of December - the shoe is covered with dirt: Heavy the land, flagging the sun; Bare the trees, still is the muscle. ~ anon. Welsh poem ~~~*~~~*~~~> , Meg <itszen4me@g...> wrote: > > Oh my, have any of you worked with this stuff? It's impossible! > I am making spanakopita quiche tonight and next time i'm sticking with > plain old pie crust. > > meg > Quote Link to comment Share on other sites More sharing options...
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