I want to cook a layered, lasagna-like casserole using phyllo dough. I like the idea of it being light and crisp like baklava. But will the dough in the center of a wet casserole actually be light and crisp like baklava, or will it absorb and become thick and soggy like pasta noodles?
Responses (1)
it shouldnt be like that see if you can boil the noodle pieces till just about done then start layering the noodle strips and place filling atop the layers and cheese and due this till you use all the noodle strips then all you have to do is make sure the noodles aren't over cooked that way it won't or shouldn't be soggy then put the cheese and other filling over top and put it in the oven