Re: The Secret Life of Toast
Posted by:
PrinzHilde (---.dip0.t-ipconnect.de)
Date: October 02, 2007 02:14PM
BibwitHart Wrote:
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> No strudel is German- (different kind of word)
> baklava and spinach and feta are both Greek. The
> Balkans and France also have filo.
Nope, Strudel is austrian. Additionally, I think all these recipes are different in detail. While the basic idea is always the same - make a dough really thin and fold it in - it is done in many different ways. For example my cook book has four completely different recipes:
- Blaetterteig (puff pastry): Consists of two layers, one a pasta dough made of flour, salt and egg, one a mix of butter and flour, fold one upon the other and roll out, then repeat for multiple times.
- Quarkblaetterteig: Made of shortcrust using butter and curd. Fold and roll out multiple times.
- Hefeblaetterteig ("Plunder"): As above, but with a yeast dough.
- Strudel: dough is from flour, water, salt and butter. It is then stretched thin not by rolling it, but by hurling it around in the air over your knuckles until you can see through it. Then brush with soft butter and roll it up around a filling.
In addition, german Wikipedia tells me that yufka (turkish), phyllo (greek) and malsouka (northafrican) is made with flour, salt and water, "but according to some recipes also with oil and yeast", and the layers are separated with olive oil.