“eddy” or “whirlpool.” Phyllo dough is prepared by making a stiff flour-water dough (about 40 parts water to 100 flour) with a little salt and often some tenderizing acid or oil The dough is thoroughly kneaded to develop the gluten, rested overnight, and then stretched out either in a single mass, or in small balls that are rolled out into a thin disc, sprinkled with starch, and rolled out again The dough eventually gets thin enough to become translucent, around 5 thousandths of an inch/0.1 mm thick This is so thin that the silken dough quickly dries out and becomes brittle, so it’s brushed with oil or melted butter to keep it supple until it’s cut, stacked into a many-layered pastry, and baked The variant of phyllo called strudel is made somewhat differently The initial dough is wetter, 55–70 parts water per 100 flour, and contains a small amount of fat and often whole egg The dough is kneaded, rested, rolled fairly thin, rested again, and then gradually stretched with the hands into one large sheet, which is then used as a wrapper to roll around a variety of savory and sweet preparations Both phyllo and strudel doughs are especially tricky to make, and are available refrigerated and frozen Pastry-Bread Hybrids: Croissants, Danish Pastries Croissants and Danish pastries are made in very much the same way that puff pastry is Because the doughs for croissants and Danish pastries are essentially bread doughs, both moister and softer than puff dough, they are easily torn by cold, hard fat The proper consistency of butter or margarine is therefore especially important in making croissants and Danish pastries ...rolled fairly thin, rested again, and then gradually stretched with the hands into one large sheet, which is then used as a wrapper to roll around a variety of savory and sweet preparations Both phyllo and strudel doughs are... Because the doughs for croissants and Danish pastries are essentially bread doughs, both moister and softer than puff dough, they are easily torn by cold, hard fat The proper consistency of butter or margarine is therefore... especially tricky to make, and are available refrigerated and frozen Pastry-Bread Hybrids: Croissants, Danish Pastries Croissants and Danish pastries are made in very much the same way that puff pastry is Because the doughs for croissants and Danish