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Strudel / Phyllo Dough

Week 2 _ Day 4
by

Laura Hagen

on 14 October 2013

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Transcript of Strudel / Phyllo Dough

Strudel & Phyllo Doughs
Mixing
BAK 170
BAKING FOUNDATIONS III

Apple Filling
Strudel Dough
Strudel is an Eastern European pastry that begins as a soft dough made of strong flour, eggs, and water. After the dough is mixed well to develop the gluten, it is stretched by hand into a very thin, transparent sheet. This is a skilled operation that takes practice to do well.
Phyllo Dough
Phyllo dough (pronounced FEE-lo and sometimes spelled “filo” or “fillo”) is a Greek version of this type of paper-thin dough. Although not exactly the same as strudel dough, it is interchangeable with strudel dough for most of our purposes. Because it is available commercially, phyllo dough is widely used today for strudel-making. In fact, commercial phyllo is often labeled “phyllo/strudel dough.”
use a strong flour
develop the gluten slowly
rest dough a minimum of 30 minutes
keep the dough warm and well oiled while resting

MIXING TECHNIQUE
Mixing
Mixing
pre-cook apple filling / or thinly slice apples
sprinkle bread crumbs/nuts and spices on dough
roll up and generously brush with butter
bake at 375 - 400 degrees F
drop the temperature after 10 minutes and continue to bake until brown and filling is cooked through

Assembly
Full transcript