Strudel

O

oli

Well-known member
I have a recipe from 2000, Aug. 8th. and I finally got around to making it. It was posted by Carol/PA and titled REC: Almond & Pear Strudel.
I am wondering if the store bought strudel was larger then than it is now? I found the filling was too much so I left a quarter behind as well as the other parts of the filling.
I just noticed that in the Phyllo layers is '16 tsp. fresh or frozen (thawed) phyllo. What is that? It was not in the original recipe from 2000.

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How do I reduce the ingredients that is appropriate for I believe is the smaller phyllo dough?
 
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How strange. Might be 16 sheets, although that would be pretty hefty. My package of filo is exactly 1 pound, so maybe it's 16 oz. I googled the recipe and there are no comments. Odd also that it doesn't tell you how many sheets to use.

I have used sheets that are differing sizes.
 
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