Effect of adding whole egg or yolk to filo pastry?
I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually quite nice except the pastry was very delicate. I made the dough very thin using a pasta machine. I am wondering what would happen to the pastry if I used an egg. I am thinking it might be more crunchy... due to the egg introducing more protein fibers. What do you think?
Best Answer
In my personal experience, adding eggs to dough makes it softer, not crunchier. Adding an egg makes it an "enriched dough" that has the ability to hold onto moisture despite being baked.
Many apple strudel dough recipes include an egg or two in the dough, so you should just go for it.
Finally, while strudel dough is very similar to filo, it is not the same thing, which may be causing some confusion for you. Per one baking blog:
So the difference is simple, it's the fat! In the Puff Pastry the butter is folded in, in the Strudel dough the oil is part of the dough from the beginning and the Phyllo dough is brushed with oil before being baked.
So per your question, strudel dough sometimes includes an egg, whereas filo (phyllo) never does.
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Quick Answer about "Effect of adding whole egg or yolk to filo pastry?"
The protein and fat in an egg cause different effects. Protein promotes browning, while the fat in the yolk gives crusts a nice shine. Since there is protein in both the yolk and the white, any whole egg or yolk will make the crust both shiny and brown.What does adding egg yolk do to pastry?
Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you're adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily.Should I add egg to my pastry?
The choice varies depending on the desired crumbliness: the yolks \u2013 being fatter \u2013 will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.How do you keep filo pastry moist?
Cover the filo with non-stick baking paper or a dry tea towel, then a damp tea towel. This prevents the filo from drying out.Does egg make pastry crispy?
It's simple. The proteins and fat within both the egg yolk and white promote browning and sheen. When you brush it onto the pastry, and it magically browns when it is baked in the oven.THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks
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Answer 2
While it is possible to add an egg, it isn't a very promising idea. If what you like about phylo pastry is its traditional texture, then the easiest way to get it is to use the tried-and-known methods to make it, instead of doing random experiments.
So first about the egg: the yolk would be a no-go, it will make the pastry softer and less crunchy. Adding an egg white (or rather replacing some of the water with egg white) would be something to try, since egg whites do produce a drier result, but you will still be moving away from the standard phylo texture, even if you do achieve some kind of crunchy.
As for making a crunchy strudel, you don't need any complicated recipe. A standard phylo has flour and water, nothing else. I would certainly search for a recipe without oil if you have problems with crunchiness, since it softens the dough. The acid is also not needed - if you have problems with insufficient gluten development, just knead properly, rather than trying to adjust with acid. It probably won't hurt if you want to keep it, but my personal preference would be to choose a simpler recipe for learning the basics before switching to something with higher complexity.
Once you have made the dough, all you need for crunchiness is thin enough sheets (I would be suspicious of that pasta machine) and sufficient fat, both inside the dough sheet and on top of the rolled strudel (the taste is better if you place pieces of butter on top instead of sprinkling with oil). This ensures that the outer layers of the pastry get quasi-fried in the oven, making them crunchy. It is normal for the inner layers to stay soft, especially if you have a dairy-based filling or something on the wet side.
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