Thin and crispy.
The Pasta phyllo dough is thinly drawn in Viennese style. The dough is ideal for the famous Viennese apple strudel. Of course, it is also suitable for salty dishes.
Defrost the strudel dough sheets at room temperature. Spread the defrosted leaves on a damp kitchen towel, spread the filling over half of the dough and roll into a strudel. Place the prepared strudel on a greased baking tray and spread with melted butter as desired. Bake in a preheated oven.
The dough is ideal for baking small bowls for your buffet.