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Can you make Strudel out of Phyllo dough and call it Strudel?

post #1 of 17
5/6/05 at 10:33am
Thread Starter 
I say no. Nothing annoys me more.
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post #2 of 17
5/6/05 at 11:14am
it depends, are you using a metric formula? :eek:
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post #3 of 17
5/6/05 at 11:27am
Kuan,

Why does it annoy you?

Filo (Greek) and Strudel (German) are very similar in their makeup,only the method of layering (filo) or rolling(strudel) to achieve layers is different.

Their both a high protein flour, oil or butter,eggs, salt and water, both are rolled over flour dusted cloth, and both are pulled with your hands to create the ultra thin pastry. Where they differ, for the most part is filo is cut and stacked layer upon layer, where as strudel is a little dryer and filled and rolled over with the aid of the cloth to give it all the layers.

Their may be some debate of the origin of Filo, but my studies tell me Turkey.
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post #4 of 17
5/7/05 at 4:44pm
Whatching my Grandmother rollin out the dough until it was paper thin, I'd say no.
It would be like thickening a NE clam chowder with instant mashed spuds.
Go fish.
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post #5 of 17
5/7/05 at 5:28pm
Not really,

The dough in question is started with a pin, but they are all finished by pulling.
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post #6 of 17
5/7/05 at 6:11pm
You can call anything just about anything. How good it is determines if you get away with it.
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post #7 of 17
5/7/05 at 6:28pm
Thread Starter 
Let's just say I've never made Phyllo dough, I use store bought dough... but I still don't agree. Maybe some people can do it but I cannot get the same results. I cannot stretch strudel dough as thin as phyllo dough. I cannot make a phyllo dough strudel that has the same kind of structure as a strudel. A strudel made of strudel dough has air in it above the filling, I cannot get that with phyllo dough. It ends up being dense with phyllo dough. The bite on a crisp strudel is tender, it cracks. Phyllo dough shatters and the bite isn't so tender because of the density.

That's my take on it. It's totally different. You can't work Phyllo dough like strudel dough. Unless someone shows me different of course.
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post #8 of 17
5/7/05 at 6:36pm
Kuan,

I understand your point, but most people have very little or no experience making these doughs. They are soft and tender when made from scratch because of the amount of fat used. The frozen filo is mechanically processed and flash frozen and has no egg in it. I will post a recipe for (filo/strudel) dough. Remember, we are talking apples and oranges (Greece and Germany) but they do not split hairs.

The technique is the same, there application is different.
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post #9 of 17
5/7/05 at 6:42pm
Thread Starter 
OK CC. I forgot to add, you can't buy phyllo in a large enough sheet!

If you can show me a phyllo that's similiar enough to strudel dough I'll probably change my mind immediately.
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post #10 of 17
5/7/05 at 6:56pm
Kuan,

The key word here is "buy" I'm talking about making your own. Like I said your talking about mechanically extruded sheets. :p
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post #11 of 17
5/7/05 at 7:07pm
Thread Starter 
I know. Is bought phyllo really that different?
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post #12 of 17
5/7/05 at 7:09pm
Is bought puff pastry really that different? Yes.
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post #13 of 17
5/7/05 at 7:14pm
Thread Starter 
OK. My project. Learn to make my own phyllo.

Watch out everyone. ;)
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post #14 of 17
5/7/05 at 7:17pm
Uh oh!!!!!!

Kuan, let me know if you want the recipe I use.

You will need at least 2 if not more folks to do the pulling.
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post #15 of 17
5/7/05 at 7:36pm
Kuan, I hate to admit this (being the outspoken purist that I am sometimes), but I almost always use Phyllo dough for any strudels I make. I just do not have the time to make my own dough, especially in the restaurant setting. I agree with CC. It is not so much the difference between phyllo and strudel dough as it is fresh, homemade dough and frozen, factory processed dough. I have made strudel dough, a number of times, at home (never made "phyllo" dough, but have seen numerous recipes) and it is so much better than anything factory made and store bought, but, unless I am doing something extremely special, I prefer the convience of store bought. Sure it is not as good as homemade, but it saves a whole lot of time, and I do find it acceptable, if not perfect.
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post #16 of 17
5/8/05 at 5:09am
Thread Starter 
Me and you Pete, I'll stand on my side and you stand on your side. We'll pull a sheet that stretches between states. :)
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post #17 of 17
5/8/05 at 12:53pm
:eek: :eek: You're on!!! :beer: :beer: :beer:
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