I made apple strudel today- I chose not to use phyllo pastry; I made the strudel dough from scratch- combined a few different recipes. It was an attempt to recreate the strudel I remember from my childhood- my family was in the bakery business and I have very distinct memories of what the end product looked and tasted like.
The flavor was spot on- but the texture of the strudel dough left a lot to be desired. Instead of several beautiful, thin, flaky layers of strudel, the pastry was quite firm and chewy. I had no problem pulling/ stretching the dough, so I don't think that the gluten was over developed. Although it was delicious, it was disappointing. Any thoughts?
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