Dough is Crumbly
The dough was not thawed completely at room temperature before using.
The dough was kept in the freezer too long.
Dough is Brittle
The dough became dry. Be sure to properly keep it covered. (See Tips for Working with and Storing Phyllo Dough.)
Since humidity is the most critical factor in making a successful meringue, choose a dry day.…
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Custard is Curdled
It's overbaked. Baked only until a knife inserted about halfway to the…
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