ultra-thin pastry dough: strudel and phyllo. strudel dough an eastern european tradition
Post on 22-Dec-2015
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![Page 1: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/1.jpg)
Ultra-Thin Pastry Dough:
Ultra-Thin Pastry Dough:
Strudel and PhylloStrudel and PhylloStrudel and PhylloStrudel and Phyllo
![Page 2: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/2.jpg)
Strudel DoughAn Eastern European Tradition
Strudel DoughAn Eastern European Tradition
![Page 3: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/3.jpg)
Making and StretchingStrudel Dough
Making and StretchingStrudel Dough
Ingredients: Flour Water Eggs Oil
Gluten developed and rested Stretched to ultra thin
Ingredients: Flour Water Eggs Oil
Gluten developed and rested Stretched to ultra thin
![Page 4: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/4.jpg)
Phyllo (filo)Phyllo (filo)Phyllo (filo)Phyllo (filo)
![Page 5: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/5.jpg)
Phyllo: Greek, Middle Eastern
Phyllo: Greek, Middle Eastern
Ingredients: flour, water, Oil Dough for pastries:
Multi-Layered, separated with Brushing of Clarified butter
Classic pastries: Baklava, tyropita, spanakopita, Bastilla
Care and use of dough: Thaw- Covered-
Ingredients: flour, water, Oil Dough for pastries:
Multi-Layered, separated with Brushing of Clarified butter
Classic pastries: Baklava, tyropita, spanakopita, Bastilla
Care and use of dough: Thaw- Covered-
![Page 6: Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition](https://reader030.vdocuments.mx/reader030/viewer/2022032523/56649d7e5503460f94a61774/html5/thumbnails/6.jpg)
Lab:Lab:
Each student: Make Strudel dough and two Different
products from dough (Sweet or Savory)
Make Clarified butted Use phyllo dough and make two
different products (sweet or savory)
Each student: Make Strudel dough and two Different
products from dough (Sweet or Savory)
Make Clarified butted Use phyllo dough and make two
different products (sweet or savory)