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Do you use filo or puff pastry for making apple strudel?

(6 Posts)
HeadFairy Sat 19-Sep-09 08:30:15

We've got a glut of apples and trying to think of different ways of eating them I thought I'd make an apple strudel. I was just going to wrap cooked apples in pastry, but some recipes say use filo, some say use puff. Which is better?

LynetteScavo Sat 19-Sep-09 08:33:08

Filo

HeadFairy Sat 19-Sep-09 09:57:50

Does it not get too dry? I always think of filo as being a bit dry and crusty, rather than flakey and buttery as puff pastry is... but I haven't really used filo pastry much.

HeadFairy Sun 20-Sep-09 08:47:51

Any more ideas? I've got both in the freezer... got to make it today!

Also, the apples I've got are already cooked (from my mum's freezer) - do you think they'll be ok?

readyfornumber2and3 Sun 20-Sep-09 15:06:50

Ive made strudel with puff and its fine, I sprinkled suger and cinnamon on the top to sweeten it a bit

HeadFairy Sun 20-Sep-09 17:47:59

thanks for that, it turned out pretty good considering. Probably a bit too much apple, it was rather full

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