Topic: Phylo/filo, strudel

[qahtan]

Although I have never heard or tried pumpkin pie as savoury or with filo dough. Also I have never made Phylo/filo dough I have made strudel dough many times.
 Actually it is not all that difficult to make, and can be used the same way as
 phyl/filo.
I find it takes two people to stretch it, and two people can stretch the dough
 from a  9 inch square to  4 ft with overhang to be cut off.  Luckily my kitchen table is a 4 ft round.
 one has to work quickly and gently..... qahtan

[Flighty]

I've learnt something this morning as I recognise filo but not phyllo so had a look at this
http://en.wikipedia.org/wiki/Phyllo

I also looked at this
http://en.wikipedia.org/wiki/Strudel

All very interesting but now I'm hungry!

[calendula]

One of my best friends, who is hungarian is coming to visit soon and he's promised me we'll try and make strudel together - our kitchen table is approx 7ft x 3, so we should have some fun  ;D

and I am referring to pastry not anything else  :o

what's the best recipe qahtan, do you have a favourite

[qahtan]

 You are lucky that your friend will be here to help you. I use the same recipe every time its from Bernard Clayton's pastry book...
 if you can't find it I will send it to you..... qahtan

[Duke Ellington]

Filo pastry is great!! I use it to make home made vegetable samosas which I bake so they are low in fat. They are alot crispier than a shop bought samosas but good in their own way. I dont make my filo I buy it frozen for me "Life is too short" to make filo pastry!

Duke  ;D

[1066]

Duke - snap with the samosas - really tasty and no frying!