SC - Filo Dough Things

[Bonne of Traquair]

I have a Hungarian recipe for traditional Strudle dough, that when done 
correctly closely resembles Phyllo. I don't know how period it is, but 
if you have the space & the time...& like getting more than abit messy, 
is well worth the effort.

HL Bonnie
Namron, Anst.



>Deborah Rosenber wrote:
>Which raises the obvious question ...  . Does anyone know of any period
>recipes for Filo, or evidence it was used in period? There is a desert 
in
>the Andalusian cookbook that comes out a little similar, but the layers 
are
>made by flattening the dough, brushing it with butter, then rolling it 
up,
>twisting it, and flattening it again.
>
>David/Cariadoc
>http://www.best.com/~ddfr/
>
>
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