General Question

food's avatar

Should strudels be crispy or soft?

Asked by food (790points) February 22nd, 2012

Some recipes mention that strudels should be crispy, but sometimes the dough is really soft…. I wonder which is more authentic, and how to get a soft strudel if that is the authentic version. Is phyllo or puff pastry better?

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12 Answers

Sunny2's avatar

Crispy on the outside and softer inside, closer to the filling. I think phyllo is best, but I’m not certain.

downtide's avatar

I’ve had authentic German strudels and they’ve been as @Sunny2 describes; crispy outside but soft inside.

jazmina88's avatar

In “The Sound of Music” in the song “My Favorite Things”, the strudels are crisp.

jca's avatar

Crispy and breaking off sheets in your mouth.

newtscamander's avatar

I agree, strudels are usually crisp here in Germany. At least my grandma’s are :)

marinelife's avatar

Crisp on the outside.

food's avatar

Interesting… So I would gather they´re definitely crisp on the outside…and whatever the dough may be called, it´s similar to phyllo. Your answers just made me hungry! I´ve made two strudels so far (fortunately the last one looks a bit more like a strudel than the first) , and your answers will help me make the third one the best and most authentic!

jca's avatar

Trader Joe’s sometimes has a really good one, frozen, from Germany.

Strudels that are mass-market, like Entenmanns (at the grocery store in the white boxes) are not really anything like what a real strudel should be.

If you ever come upon a Hungarian pastry shop, they have excellent ones. There’s one in NYC near Columbia U., and they have excellent strudels, all types – apple, cherry, cheese, poppy seed. It’s a bit out of the way for tourists, unless you’re driving, but worth it.

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