I have some questions about pie dough and baking:
1) I have some frozen "rolled up" pie dough I found in my freezer that has
been expired for 1 year. What will happen if I use this dough and should I
buy new dough?
2) I am trying to make a dessert sometimes called "fruit sheet cake" It's
made by taking a cookie sheet and lining the bottom and sides with
a layer of dough, then filling the inside with pie filling (ready made or
homemade). Next, a top layer of dough is put over the filling and the
edges are sealed. Questions:
Can I use frozen pie dough for this, and if so how would I
connect the individual pie doughs together to make a "sheet of
I saw a post by Goodweed where he used Phylo dough for
something like this. Would Phylo work here? Is Phylo dough a
flakey dough like apple strudel (sp) is sometimes made of?
3) The bottom layer of the sheet cake gets coated with a egg wash so the
dough won't get soggy. I forget, do I use whites or yolks only or the
whole egg for this? Also, the top dough layer gets a egg wash and sugar
sprinkled on top. Same question, which type of egg wash would I use for
the top? The sugar that gets sprinkled on top is a granulated sugar but,
It is coarser than regular sugar like you would put in coffee. Can anyone
tell me what this sugar is called?
The last time I made this years ago, I had a hard time working with the
dough b/c it kept breaking apart. I have very little dough making
experience, and am trying to find a shortcut way to make this dessert
without having to make the dough.
Any help would be greatly appreciated.