Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Strudel / Phyllo Dough

Week 2 _ Day 4

Laura Hagen

on 14 October 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Strudel / Phyllo Dough

Strudel & Phyllo Doughs
BAK 170

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

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

Full transcript