I’m working on my husband’s birthday “cake”—we have a tradition of each making something new for the other’s birthday, and since we’ve been married 17 years, we’ve started to move outside of the strict category of Cake. This year, I want to do something with strudel dough, and I’m thinking about trying to make strudel Napoleons, using Rose’s fillo/eggless chocolate mousse recipe as the starting point. Has anyone tried making a Napoleon or similar pastry from strudel dough? Are there any concerns you would have, or advice to offer?
Rose says in the PPB that the two doughs can be used interchangeably, but she only gives examples for using fillo in place of strudel, not the other way around. I’d rather start with homemade dough, in honor of the occasion. Any thoughts?