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