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My apple struedel made with phyllo became soggy relatively soon after making them. I'm thinking I made a couple of mistakes. First, I forgot to line my pan with parchment paper, and secondly I think I was too eager to plate the struedels and they were just too warm becoming soggy when served. Anyone have any insight on this problem? :unsure:
Today I made up for my baking mistakes and made a lovely batch of banana cupcakes with caramel frosting topped with chopped walnuts! :woohoo:
Today I made up for my baking mistakes and made a lovely batch of banana cupcakes with caramel frosting topped with chopped walnuts! :woohoo:
Responses (1)
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Accepted Answer
Hi Beckyk, I haven't made strudel yet but I'm really excited to make it for the holidays. I think soggy phyllo isn't such a bad thing with Struedel. I'd rather have some sog on the bottom than a dry interior. Words to live by.
I wish you could email me one of those cupcakes so I could eat it right now.
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