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Strudel & Other thin Doughs & Pastries
Appears in
Published 2014
If you’ve never tried making strudel from scratch, you’ll be amazed at how easy it is. All you need to do is knead the dough well (or let a stand mixer do the work for you), and you’ve already taken the necessary steps to make sure that the dough will stretch to the required transparent thinness.
Before completing this book, I had an opportunity to visit Turkey and find out about traditional Turkish pastry doughs first-hand. In both Istanbul and Gaziantep, I visited bakeries and gained some experience in preparing doughs for both savoury and sweet specialities.
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