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From: madrid@auvax (Roslyn Madrid)
Newsgroups: net.cooks
Subject: Strudel Suggestion: Re-posting
Message-ID: <218@auvax.UUCP>
Date: Tue, 9-Aug-83 13:49:09 EDT
Article-I.D.: auvax.218
Posted: Tue Aug  9 13:49:09 1983
Date-Received: Sat, 13-Aug-83 20:00:44 EDT
Lines: 20

From: auvax!madrid (Roslyn Madrid)
Newsgroups: net.cooks
Title: Strudel Suggestion
Article-I.D.: auvax.207
Posted: Thu Jul 28 13:32:11 1983

  There are good instructions for making strudel in "The
Joy of Cooking".  However, I can't quite fathom making
a recipe which starts out, in effect, "Cover the dining
table with a clean sheet..." in a backpacking situation.
A large, smooth surface IS important.  
  Making strudel pastry isn't impossible, even for the
inept; I've done it.  But a much easier way of making
strudel is to use frozen Phyllo (also seen as Phillo) pastry.
If your supermarket doesn't have it, try a Greek grocery
store.  A friend of mine who is a fine cook in the Hungarian
tradition says that the results are as good as any but the
best strudel made from scratch.  
                                        R.
                                        auvax!madrid