1 / 6

Ultra-Thin Pastry Dough:

Ultra-Thin Pastry Dough:. Strudel and Phyllo. Strudel Dough An Eastern European Tradition. Making and Stretching Strudel Dough. Ingredients: Flour Water Eggs Oil Gluten developed and rested Stretched to ultra thin. Phyllo (filo). Phyllo: Greek, Middle Eastern.

elani
Download Presentation

Ultra-Thin Pastry Dough:

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Ultra-Thin Pastry Dough: Strudel and Phyllo

  2. Strudel DoughAn Eastern European Tradition

  3. Making and StretchingStrudel Dough • Ingredients: • Flour • Water • Eggs • Oil • Gluten developed and rested • Stretched to ultra thin

  4. Phyllo (filo)

  5. 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-

  6. 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)

More Related