Ultra-Thin Pastry Dough: Strudel and Phyllo. Strudel Dough An Eastern European Tradition

Ultra-Thin Pastry Dough:

Ultra-Thin Pastry Dough:

Strudel and PhylloStrudel and PhylloStrudel and PhylloStrudel and Phyllo

Strudel DoughAn Eastern European Tradition

Strudel DoughAn Eastern European Tradition

Making and StretchingStrudel Dough

Making and StretchingStrudel Dough

Ingredients: Flour Water Eggs Oil

Gluten developed and rested Stretched to ultra thin

Ingredients: Flour Water Eggs Oil

Gluten developed and rested Stretched to ultra thin

Phyllo (filo)Phyllo (filo)Phyllo (filo)Phyllo (filo)

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-

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-

Lab: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)

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)