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Old 05-25-2006, 10:37 PM   #1
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Turnovers / strudels

Does anyone have a good dough recipe for turnovers or strudels? I like the pillsbury turnovers but they get kind of old. If I make them myself, I can have flakier dough and a filling that's not 90% syrup

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Old 05-25-2006, 11:10 PM   #2
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I have made some strudel type using the sheets of dough that are used for baclava. Sorry a senior moment! I have used apples and cherries with very good results.It does not make a big fat strudel but.... beats making the strudel dough. You could also get puff pastry from the freezer case.
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Old 05-26-2006, 03:02 AM   #3
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i make the strudel like this:
250 gr strong flour (type manitoba),
1 small egg,
2 seed oil spoons,
just a pinch of salt (optional),
half warm water glass.

mixing the ingredients fastly, to form one ball and to make to rest 1 hour, covered from one table cloth.

sorry if my english is not clear, if you have doubts makes to know me!
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Old 05-26-2006, 04:18 AM   #4
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Pastry Dough

Hi Biev:

this is bigjim: i use the never fail pie crust recipe and just roll it out after
its been sitting in the refrigerator for 1 hour. it works alot better when
everything is nice and cold. I just roll it out and cut out 6" circles put 2
tbsps of fruit and then seal the edges with eggwash or milk. then either
deep fry them or drag out my old 10" cast iron skillet with about 3/4"
of hot oil, then cook them until brown then flip them over to the other
sida until they match the first side. take them out and sprinkle a little
sugar on them then let them cool alittle. home made is always the best.
take care and God Bless.
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Old 05-26-2006, 05:57 AM   #5
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You can also use the frozen puff pastry to make strudel/turnovers. Makes a great, flaky crust! Pepperidge Farms is the one most commonly seen, but if you can find DuFour's - also frozen -- it's more like the real thing!
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Old 05-26-2006, 01:57 PM   #6
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Quote:
Originally Posted by Swann
I have made some strudel type using the sheets of dough that are used for baclava. Sorry a senior moment! I have used apples and cherries with very good results.It does not make a big fat strudel but.... beats making the strudel dough. You could also get puff pastry from the freezer case.
My senior moment is solved so the sheets that I use is phyllo which you have no doubt figured out.
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Old 05-26-2006, 08:50 PM   #7
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Hmm... I'll go see what my grocery store has in the frozen section.
bigjim, is this recipe on the forum?
britney... a pinch of what?
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Old 05-27-2006, 02:07 AM   #8
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no fail pie crust recipe

Hi Biev:

this is bigjim, this is the recipe I use,
no fail pie crust
2 cups flour
2/3 cup lard
1 pinch of salt
1 lg. egg
1/4 cup ice water
2 tbsp cider vinegar
Biev, once you have mixed this, roll it into 4 equal size balls, and refrigerate
them for 1 hour before rolling them out. you have enough dough for 2 two
layer pies. I have had great pies made with this recipe.
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Old 05-27-2006, 02:25 AM   #9
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Quote:
Originally Posted by biev
Hmm... I'll go see what my grocery store has in the frozen section.
bigjim, is this recipe on the forum?
britney... a pinch of what?
sorry!!! a pinch of salt!!!!
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Old 05-27-2006, 02:29 AM   #10
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bijim, your recipe is much similar to mine and think that is optimal fro to make the pies!
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