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Another frozen phyllo question


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Another frozen phyllo question

ElizabethS | Jul 2, 2011 11:07 AM

I have made a Chard Strudel (6 layers of 14" x 18" phyllo stuffed with sauteed chard and stems). I froze it to test how that works. Ordinarily it cooks for 25 minutes at 350F - should I let it thaw a bit to cook it or do it directly from the freezer? How much longer do you think it will need either way?


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