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Old 25.03.2015, 20:44
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Pastry

Hi all, I have searched on the forum and everyone says the same thing. The pastry here is called blatterteig in german. I need light flaky pastry though and it is heavy like normal pastry. Does anyone know what that might be called and where you can buy it. Sorry I can't be more precise but I don't really know what the pastry is called in English just know I want a light once that could go crispy. i would go to zurich and Luzern from Zug to get something. Thanks in advance.
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Old 25.03.2015, 21:28
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Re: Pastry

Forgetting pizza doughs, the two main pastry types readily available are blatterteig (puff) or kuchenteig (shortcrust).
Flaky pastry is also known as blatterteig.
Sometimes you can find ready made mille feuille - but probably not what you're looking for.

You could always buy a pack of blatterteig and roll/fold extra butter into it - although deciding how much could be a bit hit and miss.
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Old 25.03.2015, 21:32
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Re: Pastry

Do you mean filo pastry? The thin sheets that you can layer with butter that goes all crispy?


http://www.bbc.co.uk/food/filo_pastry
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Old 25.03.2015, 21:34
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Re: Pastry

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Do you mean filo pastry? The thin sheets that you can layer with butter that goes all crispy?


http://www.bbc.co.uk/food/filo_pastry
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Old 25.03.2015, 21:50
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Re: Pastry

My local Migros (Glarus) has something called "Strudelteig"... I haven't used it myself (waiting patiently for them to come out with a gluten-free version!) but I'd think that ought to be the right stuff. Maybe someone with personal experience can confirm?
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Old 25.03.2015, 21:57
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Re: Pastry

The strudelteig is very similar to filo pastry but the sheets are a bit small. It works just like filo so depending on what you need it for if you don't mind small sheets it's fine.
The filo is usually in the same fridge but you have to hunt for it. They sell it in both the COOP and Migros here ( the larger stores)
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Old 26.03.2015, 08:56
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Re: Pastry

I find the Leisi brand is the best on offer here, far superior to Migros and BettyBossi: look for the pastry in the Coop,
and follow the recommended baking temperatures,

https://www.leisi.ch/produkte/blaetterteig/
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Old 26.03.2015, 09:08
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Re: Pastry

If you want flaky (and a ton of work to handle, but oh so light and extremely thin-layered) dough, I recommend phyllo dough. It's called Jufka in Coop and Migros and by far the lightest thing I've ever come across. Normally it's quite hard to find so I'd recommend calling the Coop store you're intending to go to and to ask them if they are currently stocking the dough before going there.

To find out which Migros stocks it, enter your location here in the field under "Verfügbarkeit" (availability). The site will then display current availability of the dough in the shops closest to your location.

Last edited by glowjupiter; 26.03.2015 at 09:38.
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Old 26.03.2015, 09:40
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Re: Pastry

Filo dough you also get in every "oriental style" food market. It's used for Baklava or any of those nice sweet pastries form Turkey or similar countries.
Strudelteig is really not that buttery; it's one layer only, and usually rolled out very thin, and then you just role it around your filling.
Being married to an American, we use Blätterteig for any pie, like chicken pot pie for example. Blätterteig doesn't contain any sugar; it's pretty neutral.
But when I wanted to do pumpkin pie last Thanksgiving, I actually made my own pie crust, as I don't think, the Kuchenteig would have worked.
The dictionary from the Munich Technical University has often saved my baking and cooking skills while abroad dict.leo.org - maybe someone posted your dough there already?
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Old 28.03.2015, 12:06
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Re: Pastry

Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
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Old 28.03.2015, 12:18
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Re: Pastry

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Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
So do you fix your own car, repair your computer, buy your own medicine?

Many people do not have the time, the space nor the skills to make flaky pasty.

I find your reply quite arrogant, and you get your first groan for that.
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Old 28.03.2015, 13:24
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Re: Pastry

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So do you fix your own car, repair your computer, buy your own medicine?

Many people do not have the time, the space nor the skills to make flaky pasty.

I find your reply quite arrogant, and you get your first groan for that.
I'd also presume one needs dexterity to make flaky pastry - with all those thin layers so if you're say 85 you might not exactly have the dexterity to make it anymore.

I prefer homemade pastry to storebought as well - but there's no way I'd spend the time to make strudel/phyllo/blätterteig. It's just too time-consuming to me. If anyone else wants to make them, go right ahead. On the other hand I'll spend hours fiddling around with other recipes because I want to. So thanks very much for your post.

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Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
As for e numbers, additives etc.: Of course you're free to (not) consume whatever you like, but I think that one can only do so much to avoid "non-natural parts" of their food nowadays and I personally draw the line where I would have to spend hours preparing something. E.g. salad: I'll always buy salad and make my own dressing if possible, because preparing dressing from vinegar, oil and spices is a matter of 5-10 minutes for me. Same goes for pizza dough, pound cakes, cookie dough, bread, stir-fries, pasta dishes etc. But for things like multiple-flavored ice cream, flaky pastry, spring rolls etc. I really need to be in the mood to make them. But while I do things a certain way, someone else might do them differently and that's fine.

With food preparation, one size doesn't fit all and I believe we should be tolerant of one another. Know that what you think is easy might be very hard for someone else to accomplish.
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Old 28.03.2015, 13:28
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Re: Pastry

I must have tried hundreds of times to make pastry "like my mum does". With machines, by hand etc. None worked out. At least with the shop bought stuff your quiche or whatever won't taste yucky.

PS

Even my mum now buys pastry. She can't be bothered with the mess. And finds it totally acceptable. For a lady of 85 to say that, ok with me!!

With all the health scares over everything we eat - I'm amazed any of us are still alive.
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Old 28.03.2015, 13:52
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Re: Pastry

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Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
Having glanced at your profile - any opinions on those of us who prefer to purchase our chocolate ready-made?

As someone else said, everyone has different preferences and flexibilities regarding how/where they spend time. On a beautiful summer day, I would much rather stay out in my garden tending flowers and veg, then folding butter into flour. The harvest can make a delicious vegetable/fruit tarte. Were I to faff about in the kitchen I would likely be a bit grumpy..

My attitude towards cooking changes along with the seasons.
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Old 28.03.2015, 14:06
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Re: Pastry

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Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
I would beg to differ. Whilst it is time consuming flaky pastry is not actually difficult to make at home, I have done it on occasion but it's easier and quicker to use the ready bought stuff especially when pushed for time.
Filo on the other hand is an absolute pain to make and requires loads of space plus lots of faffing about. Why anyone would make it when you can buy it ready made is beyond me.
Shortcrust is very easy and fairly quick to make and I almost always make it myself but there are times when I just want to make a quick quiche or something and it's handy to use the ready made stuff from the fridge.

Not everyone has loads of free time to be able to faff about making their own pastry and since the ready made stuff is very good why would they? Much better to spend your free time with the family doing fun stuff than slaving away in the kitchen making pastry.


Later edit : even Mary Berry ( a week known British baker) said on the last series of great British bake off that life is too short to make your own filo and admitted to buying hers.( when they gave it as a task for the bakers)

Last edited by Belgianmum; 28.03.2015 at 15:22.
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Old 28.03.2015, 14:09
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Re: Pastry

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Blatterteig is puff pastry/ flaky pastry...a bit complicated and time consuming to make at home, however Strudel or Filo pastry is very simple indeed to prepare as is kuchenteig/ short pastry.

Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
I wonder if we're talking about the same things.

My mother's strudel - made once a year, twice if you were lucky - was a straightforward enough list of ingredients, sure, but the dough had to be rolled out until it was thin enough you could read a newspaper through it. Then brushed with butter, folded over, brushed with butter, folded over....

The end result was delicious but I wouldn't call it "simple to prepare" at all. It's an incredibly time consuming and labor-intensive process. If you're like me and think you might enjoy eating strudel more than once or twice a year, refrigerated dough is a perfectly respectable shortcut to make that feasible.
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Old 28.03.2015, 14:57
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Re: Pastry

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The strudelteig is very similar to filo pastry but the sheets are a bit small. It works just like filo so depending on what you need it for if you don't mind small sheets it's fine.
The filo is usually in the same fridge but you have to hunt for it. They sell it in both the COOP and Migros here ( the larger stores)
MathNut, to find out which Migros sells phyllo, you can search for "Jufka" on produkte.migros.ch (that's the product name) and then enter your location in the availability field. The website will then show you which stores in your vicinity stock phyllo/Jufka dough.
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Old 04.04.2015, 15:41
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Re: Pastry

Is it this what you are looking for?
http://m.swissmilk.ch/de/rezepte/LM2...schnitten.html
That's valled Cremeschnitten in Swiss and yes, they use Blätterteig!
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Old 04.04.2015, 17:16
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Re: Pastry

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Why anyone would buy pre-prepared pastry is beyond me but then again I am not a fan of artificial colours and flavour enhancers,additives, e-numbers and mystery fats.
Maybe in your next post try and be a little less patronising and judgemental!
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Old 04.04.2015, 17:20
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Re: Pastry

Thanks to everyone with the helpful comments. I'm going to look on the Turkish shop in Cham to see what they have.
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