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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.)
To prevent a “skin” from forming on puddings and cream pies, place a piece of plastic wrap on…
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Chill the batter for at least 1 hour before using to reduce any air bubbles.
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