SC - filo dough

[Diana Haven]

>Tara Sersen wrote:
>>=20
>> I thought a strudel dough was more like a sweet bread dough than a
>> pastry, like filo.  My grandmother's description of making it is to 
tur=
>n
>> the dough out on the center of the bedsheet-covered table on which
>> you'll be preparing it, invert a bowl over it, and leave it to rise.
>> After you punch it down, you stretch it rather than roll it like you
>> would a pastry.  Traditionally, you stretch it until it reaches the
>> floor on all sides of the table, then pick up the edge of the sheet 
to
>> roll the dough up, leaving you with about a six or eight foot long
>> strudel which you cut into sections to bake.
>


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 
may or someone else may have kept it


Diana 

Everywoman is a Goddess.  Everyman is a God.  We are all 
equal, so get over yourself!
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