Comments on: mushroom strudel

By: Katherine cole

Katherine cole — Sun, 20 Nov 2011 20:47:32 +0000

Could you use this filling with the frozen mini phyllo tart shells they sell?

By: kmac

kmac — Tue, 01 Nov 2011 02:52:25 +0000

I stayed up late making these as a weekend road trip snack. Made the mistake of mentioning it to the people we were meeting at the cottage – they insisted we share!!! Everyone loved them. Next time I will make double and keep some in the freezer for another time. Was worried I had over-seasoned but because the pastry tastes quite bland they were just perfect – Deb you were right as always. Thank you!

By: Susana

Susana — Tue, 11 Oct 2011 16:55:55 +0000

I tried these. I would recommend to follow the instructions to fold the dough four times. Then, halve that in the other direction (hamburger fold as they say in the craft world). I found that my pastries were too flaky.

This way, you could make even tinier strudels!

By: Claretta Famy

Claretta Famy — Wed, 31 Aug 2011 05:10:43 +0000

Hi, Thanks for another great post. Where more could everyone get that kind of information usual perfect way with words? I have a presentation next week, and I am on the find such information. thanks a lot :)

By: Alyssa

Alyssa — Sun, 13 Feb 2011 16:00:42 +0000

I made these yesterday for a pot luck dinner party – they were definitely the star of the night! Thanks for a great recipe!

By: Tomie

Tomie — Wed, 17 Nov 2010 02:52:34 +0000

Anything that has mushroom is good for me. This is one of the good recipes I am taking note of for the coming Christmas holiday…

By: courtney

courtney — Fri, 05 Nov 2010 23:01:44 +0000

Oh, so no need to bake first? Just assemble and freeze? Sorry, I’m a bit thick-headed today. : )

By: deb

deb — Fri, 05 Nov 2010 18:48:14 +0000

You can bake them straight from the freezer. They don’t taste soggy (but would be more likely to be soggy if you let them defrost first). They should only need one to two extra minute’s baking time.

By: courtney

courtney — Thu, 04 Nov 2010 23:50:46 +0000

So, you bake them, then flash freeze them and then, when you need them, you thaw them and bake them again for 15 minutes? Or fewer minutes? Or can you bake them straight from the freezer? Do they end up soggy at all?

By: Kristiina

Kristiina — Tue, 30 Mar 2010 00:16:10 +0000

These look very good… I just made your three bean chilli (which was amazing) and I will try this next. First time working with phyllo…keep your fingers crossed for me :)

While reading the comments, I noticed a lot of people talking about baklava and I was just wondering if anyone had a really good recipe for it (preferably Lebanese style but any would do)

Thank you so much!!!!