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Phyllo pastry
How can you increase the self life of phyllo pastry that is made with raw eggs in the refrigerator?
I did vacuum seal the phyllo, however in 9-10 days it indicated moisture inside the packaging and on 12th day it showed signs of green mold.
What would be better to use oxygen absorber or desiccant to increase shelf life?
Hi Rauf,
To increase the shelf life of phyllo pastry made with raw eggs, it’s important to note that if you’re not particularly interested in keeping the dough refrigerated, you can achieve a much longer shelf life by freezing it at -18°C (0°F). This will allow the phyllo to stay good for several months without the risk of mold growth.