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Making Streudel--Help Please!

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I made a cranberry and apple streudel dish for the first time a couple days ago, using frozen phyllo dough. The recipe said to bake at 375 degrees F for 35 minutes, or until it turned "golden brown", which I did. After taking it out of the oven and letting it cool, I cut the streudel only to find the inside still uncooked (the phyllo was not at all browned). I popped it back into the oven for another 15 minutes, noticing that the outside was browning nicely, and after that additional length of time, took it out, cooled it, and cut it. Still though, the inside phyllo was white in appearance and not cooked thoroughly.

How do I get a uniformly crispy streudel w/out burning or overcooking the outside? I used an olive oil cooking spray instead of butter on the phyllo layers so am wondering if that made a difference. Or do I need a higher oven temp?

Any advice will be much appreciated!

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  1. In my experience, you're not going to get a uniformly crisp and browned phyllo all the way through, since the moisture in the filling will prevent the inside layers from getting too crisp and they won't get the direct heat they need to brown (at least, not without charring the outside).
    If your inside is uncooked to the point of being white and gummy, you may want to reduce the amount of liquid in the filling to see if this improves your results (ie. don't add extra liquids to the apples/cranberries, or maybe even consider subbing dried cranberries for fresh).

    1 Reply
    1. re: tartiflette

      Thde inneer layers will never crisp and brown. The ae not supposed to. Keep liqued to a minimun but criso inner layer are not supposed to happen and never will.

    2. Thanks for the responses, Tartiflette and Candy.
      I didn't use any additional liquid for the filling, just the chopped up apples and dried cranberries but I'll keep what you guys said in mind when I make my next one. You're right though, i don't recall ever eating a streudel with a browned/crispy interior. I just thought mine looked a little undercooked inside so wondered what I was missing.

      1. I always thought streudel dough was another beast entirely from phyllo...

        1 Reply
        1. re: pamalamb

          They are indeed two different things - phyllo is Mediterranean and strudel is Northern European.

          However, the two are similar enough that store-bought frozen phyllo is a common substitute, esp since it takes a great deal of practice to make strudel dough from scratch and get the appropriate thinness. It's kind of like making ravioli using prepared won-ton wrappers - close enough to the real deal, and much less stressful than making your own if you're not experienced.

        2. How many leaves of phyllo dough did you use? When I make mine, I only use 3-4 leaves so that it will crisp and sogginess isn't a factor.

          1 Reply
          1. re: Diane in Bexley

            hi Diane,

            the recipe said 8 leaves of the phyllo so that's what I used. Maybe I could try less as you mentioned the next time around. Thank-you.