Puff Pastry, Strudel, and Filo Dough

SHATTERINGLY CRISP FLAKY PASTRIES have universal appeal. What can equal the combination of delicate puff pastry layers and a smooth cream filling in a mile-feuille or Napoleon? Strudels tend to be more tender, with their outer leaves flaky and the inner leaves moist and tender from contact with the filling. Most filo pastries, even those soaked with flavored syrup after baking, retain some crispness, providing the bit of crunch that everyone loves. In this chapter there are recipes for all three types of dough.