SC - Cookery-Art or Science
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Jan 28 08:23:16 PST 1999
On Wed, 27 Jan 1999, Diana Haven wrote:
> I had posted an apple strudel recipe on this list a while ago...and the
> dough comes out like a phyllo dough. very nice and buttery.
>
> That may be what you are looking for. Ask Stefan if he has a copy. He
Are we all talking about the same stuff here? All the filo dough I've ever
used, usually for Middle Eastern cooking, comes as a thin sheet of plain
dough-if you boiled it, it would be a noodle. No butter. Usually you add
the butter and layer it manually while assembling a dish. What y'all are
describing sounds more like puff pastry?
Mirhaxa
mirhaxa at morktorn.com
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