Why did my strudel/phyllo dough turn olive in color?

Absorbed moisture is my guess.

Raw dough is a near perfect medium for mold growth. The mold is already in the flour, just waiting for enough moisture to be able to grow.

A loaf of bread will mold on the outside first because all of the mold spores inside the loaf were killed during baking, so any new spores will first colonize the outside of the bread, where they’ll be visible as fuzzy patches.

But in raw dough, the spores are already mixed in throughout the dough, so they just start growing all through the mass. The mold won’t appear as fuzzies; it’ll just change the color of the dough.

So I suppose it´s mold and I should throw it out? It´s not like I was really excited about using green dough (ugh) that does not contain spinach, but I just wanted to know for sure.
So do you know how long you can leave strudel dough before it gets ruined? I would have thought 48 hours was okay, but apparently not!

I share your pain. I would have thought you could get away with 48 hours, too, but I guess wishful thinking doesn’t make it so. Bummer.

Well, I made a plum-apple strudel that had a delicious filling; it was skinny and very toasty. So I´ll try making another to see if it comes out a little better. Again- I didn´t have time to roll out the dough, so tomorrow it will be 48 hours old AGAIN——I´ll let you know what it looks like! Right now it´s still yellow so I´ll cross my fingers

I finally made my second strudel, and the dough was 72 hours old and was still yellow and worked out perfectly. So who knows why it turned olive quicker the last time.