These were made on the very same day I made the bread. I would say I was too ambitious. Ended up baking till wee hours and went to work the next day like a Zombie. This recipe was from the puff pastry class I attended in end 2010. I think I am getting the hang of making puff pastry, or at least I am more confident of handling the dough now. The taste of these strudels was good... but the only problem was that the puff layers became soggy when assembled into the strudel, combined with the pastry cream and apples. I did an experiment since I had leftover puff pastry. When I put them into the fridge on their own, they still retain their crispiness. So it must be the assembling.... Just did a quick search online and realised this was normal. One way of preventing it was to reduce the moist in the cream and apples. Hmm... I wonder if Ritz Apple Strudel stays crispy after some time. I shall buy it to try...
No comments:
Post a Comment