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The thing about working with filo is that it can be a bit dry and crackly and

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Joined: Dec 9, 2005


Posted to Thread #20600 at 1:18 am on Oct 2, 2011

break up when you're working with it if it wasn't frozen/defrosted properly (which may or may not have anything at all to do with your efforts -- often it can happen on the store's end, which you have no control over). Soooo, even if it starts being a 'pita' when you start working with it -- as in breaking up while you're trying to lay it out, don't worry, just keep going and piece it together, it'll be fine because the butter brushed on each layer will be your 'glue' and no one will be the wiser when the strudel is baked off.

I'm thinking this recipe would be terrific made into triangles as well, for one handed nibbles with cocktails -- would make a great passed appy at your parties.

Have fun, and let us know how you make out.

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