PUFF? PHYLLO? PULLED? Who uses what?

By Gerard (Gerard) on Monday, April 17, 2000 - 07:35 pm: Edit

Hungarian uses phylo or filo.
Also made the version with puff dough that used a strip of genoise under the apple. I think that was the French version. It tastes better with a strip of frangipane bagged on the dough before the apples.
I've done it with croiss dough in a pinch too.

By Yankee on Monday, April 17, 2000 - 09:24 pm: Edit

We used pulled in Zurich. It was quite easy to make and use, but we really needed two people to put the strudel together. One person to pull the dough and one person to fill and roll. I also have an Armenian (sp) bakery out here that sells fresh filo, nothing beats it. The frozen stuff is fine, but will drive you crazy and kill time if it's stale or hard.

Never seen the version with genoise. What about genoise crumbs instead of bread crumbs? Frangipane sounds great, too. Yum.

By W.DeBord on Tuesday, April 18, 2000 - 08:03 am: Edit

I use phyllo. I don't have the space, someone to help me or usually the advance warning/time to make pulled dough.

?Frangipane & apples & crossaint dough = sweet roll/danish?

By Gerard (Gerard) on Tuesday, April 18, 2000 - 09:56 am: Edit

Apples and puff dough= chausson.
Borrowing from the pie culture, another way to prevent apple weeping is mix a handfull of corn starch with sugar and add just enough lemon to make a thick slurry, toss the apples in this and that will keep the juice under control.
We do this for turnovers in puff dough and it works very well.

By tj on Tuesday, April 18, 2000 - 09:44 pm: Edit

help for strudel dough?no need for 2 people...just
make a smaller piece at a time.put a clean towel or bed sheet on a work table like a 2x4 ft. start pulling it on the back of your hands,and streching while you do it.flip the dough a quarter turn every time you strech it.then stick one corner over the corner of the table.strech to the other corner and secure it over.than strech and secure the ends on your side.thats it, brush with butter and apply fillings...

By Yankee on Tuesday, April 18, 2000 - 10:57 pm: Edit

...yes indeed. We did it this way when there was only one person in the shop. Takes a little longer as you have to clean your hands between strudels. We actually would start the dough on a sheeter, then let it stretch as it hung from our hands (plastic gloves and flour so it would not tear), then finish by stretching it over a cloth covered table. Each one was only the length of a full sheetpan.

It goes quite fast if you are only making a few. We froze them and baked as needed. A shot of steam in the oven to get them started, and that was it. Nice and crispy...