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Why did my strudel/phyllo dough turn olive in color?
Asked by food (792)
February 20th, 2012
A couple of days ago, I prepared a phyllo pastry dough for an apple strudel. I couldn´t roll out the dough that day, so I left it in the fridge, inside a plastic bag. I recently looked at it, and its color is darker, almost olive. I can´t find anything that says that the dough should be used in less than 48 hours.
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