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Ultra-Thin Pastry Dough:. Strudel and Phyllo. Strudel Dough An Eastern European Tradition. Making and Stretching Strudel Dough. Ingredients: Flour Water Eggs Oil Gluten developed and rested Stretched to ultra thin. Phyllo (filo). Phyllo: Greek, Middle Eastern.

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ultra thin pastry dough

Ultra-Thin Pastry Dough:

Strudel and Phyllo

making and stretching strudel dough
Making and StretchingStrudel Dough
  • Ingredients:
    • Flour
    • Water
    • Eggs
    • Oil
  • Gluten developed and rested
  • Stretched to ultra thin
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-
slide6
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)