Apple Strudel and Phyllo Dough

This was my first attempt at using phyllo dough, and needless to say it was a success, but not without a few minor hiccups. Phyllo dough is awesome, an almost worry free way to make a quick crispy and flaky pastry dessert. Pastry dough itself can get pretty tricky, especially when it comes to getting that flakiness just right. You have to pay particularly close attention to how cold the butter is while mixing the dough, and if you over work it you'll easily ruin it, a common struggle most likely having do with the butter melting in the process of kneading the dough. Phyllo dough is a great solution for that, however, it is still quite delicate. These thin, almost transparent, sheets of dough rip with the slightest misuse. Once folded as it needs to be, buttered, and out of the oven this dough's light, airy, flaky and melting in your mouth. It's pure bliss. When paired with fruit, or commonly seen with a nut and brown sugar mixture in baklava, it compliments the sweet flavors perfectly. This particular dessert was inspired by this recipe. Deliciousness!