Strudel pastry

Strudel pastry

By
Leiths School of Food and Wine
Contains
5 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

Although no doubt many purist Middle Eastern and Austrian cooks would strongly disagree, strudel and filo pastries are incredibly similar and can be used interchangeably; indeed historically strudel pastry, a classic of Austrian patisserie, was derived from the Middle Eastern filo.

Here we show how to make strudel pastry by hand, and although filo is widely available and can be used in place of homemade strudel in all of the recipes in this chapter, we think homemade is more delicious and worth the effort of making. We do admit that it is less uniform than bought filo, but this can be an endearing characteristic.

Recipes in this Chapter

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