I want to bake baklava for the Christmas cookie tray. I will start baking in
about 2 weeks and freezing cookies until needed for the holidays. Can baklava
be baked then frozen for about 1 month without it losing texture and taste?
Jan

On 21 Oct 2003 17:48:06 GMT, (JANIC412) arranged
random neurons, so they looked like this:

>I want to bake baklava for the Christmas cookie tray. I will start baking in
>about 2 weeks and freezing cookies until needed for the holidays. Can baklava
>be baked then frozen for about 1 month without it losing texture and taste?

Had the same question myself a while back - look at:

http://groups.yahoo.com/group/frozen...s/message/2190

I only froze the baklava for a week, however, so can't testify as to
how it would taste after a month. IMHO, it lost much of its flakiness.
I wouldn't do it again.

Terry "Squeaks" Pulliam
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

"JANIC412" > wrote in message
...
> I want to bake baklava for the Christmas cookie tray. I will start baking
in
> about 2 weeks and freezing cookies until needed for the holidays. Can
baklava
> be baked then frozen for about 1 month without it losing texture and
taste?
> Jan

IMHO you would be better off making (assembling) the Baklava, freezing it
then thaw and bake it a few days before serving (enough time to make one
more batch)

Dimitri

Thanks. I will make it the day before I need it. Jan