The New Bakers Dozen

The The Bakers Dozen: Strudel
By W.DeBord on Sunday, April 16, 2000 - 12:33 am: Edit

Sorry Panini, computer problems, I had to post over here. I used to help my mom stretch strudel dough when I was a kid, I follow you now. You threw me because I've never heard it called "pulled", just "strudel dough". I also have never seen or read of using puff pastry dough with strudel before. Am I confusing the name you use again? Puff (something else)?

Would you share which brand of cherries you use? I haven't found one brand yet that I'm sold on. Each one tastes "off" in a different way or they are too soft usually. Or do you use frozen from someone?

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