Apple strudel
Strudels
Strudel dough is paper thin and stretched out over a large surface, it’s amazing just how thin it can be stretched. Once rolled into a cylinder shape it has a dozen layers that are light, tender and flaky. I worked for a German master pastry chef, his strudel dough was the best I’ve ever tasted. Our work table in the hotel’s pastry kitchen was 20 feet long and 8 feet wide, and it took 4 pastry chefs, one at each corner to stretch the dough to completely cover the table. It made a massive strudel, but it was a busy hotel, so we needed that much. I’m only making enough strudel for 4 people, so a 20-foot-long strudel isn’t necessary which is why I make this Apple Strudel with Phyllo Dough. And although not quite the same, Phyllo dough is readily available in the freezer section of your grocery store and is a pretty good substitute for strudel dough.
Share:
0
32
0
Comments