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How to cook homemade but frozen strudel - HELP!

(5 Posts)
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giulia Fri 14-Jan-22 15:57:23

I made a ghastly mistake: I froze a strudel unbaked but prior to cooking it I allowed it to thaw all night at room temperature in the unlined baking tin.
As a result, much sticky liquid oozed out; the pastry at the sides was soft and sticky. I didn't dare lift it to place paper underneath. It stuck horribly to the tin and was quite unpresentable although delicious.

I want to bake the next one from frozen but for how much longer than a freshly prepared one and what temperature (ventilated oven)? Advice please!

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SpringyChicken Fri 14-Jan-22 16:32:54

It'll be trial and error. For shop bought chilled pies (family size) that are being baked from frozen, the instructions often allow an extra 20 minutes cooking time. So I'd do the same for the strudel, at the same temperature as if you were baking it fresh. Perhaps cover the strudel with greaseproof paper until the last fifteen minutes, then remove to brown the pastry.

Presumably a ventilated oven is a fan oven?

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Auntieflo Fri 14-Jan-22 16:40:42

Go and sneak a look at frozen strudels in a shop freezer, and note the temperature and timings.

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Sago Fri 14-Jan-22 16:46:13

I would cover with foil and put on a medium heat for 15 minutes, remove foil and bake for another 15
The key is not to have it frozen in the middle and burnt on the edges!

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giulia Sun 16-Jan-22 08:58:28

Thanks everyone for your varied advice. Will experiment and let you know. Fingers crossed.

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