Allotments 4 All
Produce => Recipes => Topic started by: qahtan on October 27, 2009, 20:48:40
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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
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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!
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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
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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
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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
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Duke - snap with the samosas - really tasty and no frying!