ETA: The post dropped before I’d finished adding the pictures. I made it several weeks ago … and lost track with RL stuff.
Strudel/phyllo/burek dough is found in many cuisines under a wide variety of names. My Romanian parents called it “placinta” and my mom’s cheese (placinta cu branza) or apple (placinta cu mere) versions were eagerly anticipated at my house. She also made a pumpkin version (placinta cu dulete or dovleac) which wasn’t bad … if that’s all that was left, IMNSHO.
I’m only made it once before, successfully. I don’t think this try was as good as that one and I messed up a few things, but everything was, at least, edible.
NOTE: I just discovered that I had only made a half recipe on that previous attempt so it’s possible that my stand mixer just wasn’t able to knead it well enough to get the gluten development it needed. It’s hard to imagine that my mom did all this by hand.
Because I didn’t have a lot of cheese (feta and ricotta) in the freezer, left over from previous projects, only enough for 2 mini coils, in fact, I thawed a container of filling for Jamaican beef patties and filled the remaining dough with it. My filling estimates were a bit uneven and the first roll was too meaty, while the 2nd was a bit too doughy. Oh well, it just means I need more practice.
Recipe in Pictures
Dough balls, coated with oil and allowed to rest covered with food wrap. After 1-2 hrs, each ball is stretched, carefully, over a linen covered surface, before being filled. Extra oil or melted butter is generously drizzled over the dough to help with the browning. Don’t skimp.
The thickened edges are trimmed off before rolling up into a long ‘snake’. The resulting ‘snake’ can then be coiled or shaped into a U onto a baking sheet before baking
The inside of the cheese strudel was a bit gummier than my mom’s ever turned out though it WAS cooked.
My goal is still to be able to stretch the dough to cover the entire kitchen table, as she did.