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Dulce Catering & Desserts
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strudel dough

Started this discussion. Last reply by Sandra Larry Apr 7, 2016. 4 Replies

Does anyone have proven special tips for keeping dough(made from scratch) crispy and flaky after baking (other than letting stretched dough rest a few minutes before rolling)

 

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Sandra Larry replied to Dulce Catering & Desserts's discussion strudel dough
"I also agree with Helen about freezing and baking. This is what we have been doing for years now and so far it has been working for us."
Apr 7, 2016
Kristi replied to Dulce Catering & Desserts's discussion strudel dough
"if you are using a stretched strudel dough, my one recommendation is when you brush with butter sprinkle some panko bread crumbs (you can season them with cinnamon, etc if you like) before you fill. Like Helen mentioned, I would freeze and bake when…"
Jul 26, 2013
Helen S. Fletcher replied to Dulce Catering & Desserts's discussion strudel dough
"Several things can help.  Fill and freeze.  Bake off the day needed as close to serving time as possible..  Be sure to bake long enough to get it crispy initially.   Do not cover.  If adding a syrup, as in Baklava, use the…"
Feb 3, 2013
Garry Blackburn replied to Dulce Catering & Desserts's discussion strudel dough
"no, as soon as it cools the dough starts to absorb moisture from the air and also moisture continues to migrate from the filling to the outside of the baked dough. the crispness of freshly baked dough cannot last. alas, lost to moisture that is all…"
Nov 5, 2012
Dulce Catering & Desserts posted a discussion

strudel dough

Does anyone have proven special tips for keeping dough(made from scratch) crispy and flaky after baking (other than letting stretched dough rest a few minutes before rolling)
Oct 31, 2012
Dulce Catering & Desserts posted a photo
Nov 12, 2010
Dulce Catering & Desserts is now a member of The Connect Network
Nov 12, 2010

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About me :
certified pastry chef
I enter competitions :
Very infrequently
I consider my specialty to be:
pastries/bread

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