Hi Qahtan,
Yes, i made strudel dough a few years ago and I ended up needing the whole table top to stretch it out on. Before I found the interesting recipe requiring Turkish filo, I had read that it was different from regular filo, but the article didn't elaborate The photo of the product had the filo looking quite thick - like a soft wrap pastry. Maybe a less stretched strdel pastry would do the trick. Thank you for replying.M
This is called yufka. It comes in round sheets. We can buy it from Turkish grocers here in Melbourne, if we're lucky. It is a little thicker than filo and apparently takes years of practice to make well.
Not filo but I have made strudel dough, which I would think is not all that different.... qahtan
This is called yufka. It comes in round sheets. We can buy it from Turkish grocers here in Melbourne, if we're lucky. It is a little thicker than filo and apparently takes years of practice to make well.
http://www.youtube.com/watch?v=kIp3lAXQ8_o
Having watched this, I think I'll make do with filo.