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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 ...


1

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 ...


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