Apple Strudel

Apple Strudel
Recipe by Rick Rodgers

For this month's Daring Baker's challenge we were asked to make Apple Strudel. I addmit it, at first I was a little worried about making and stretching the strudel dough. It ended up being so much fun! By the time my dough was stretched, I was completely covered in flour. I wish I had taken a photo of the stretched dough but I didn't think of it until the strudel was in the oven. D'oh!

The pastry was really good but I wasn't completely thrilled with the recipe for the filling. I didn't think it was sweet enough and the apples were too dry. I really want to make this pastry again and try it with a savoury filling.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Apple Strudel was definitely challenging. Thank you Linda and Courtney! Enjoy!

Serves: 12

Ingredients:
2 tablespoons golden rum
3 tablespoons raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, melted, divided
1 1/2 cups fresh bread crumbs
strudel dough (recipe below)
1/2 cup coarsely chopped walnuts
2 pounds tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) * I used granny smith

Directions:
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F. Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.


Strudel Dough

Ingredients:
1 1/3 cups unbleached flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

Directions:
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

63 comments:

Hyperion said...

Fantastic as always!

Lisa said...

That is one of the most gorgeous apple strudels I've ever seen! Love how you really filled it up. Fantastic job!

Rosa's Yummy Yums said...

perfect! Your strudel looks delicious! Very well done!

Cheers,

Rosa

Sara said...

Yum, so gorgeous! This looks totally delicious. :) :)

Happy cook said...

Beautiful and delicous and crunchy.

LegalAlien said...

Looks yummy!
Good job!

My Carolina Kitchen said...

I've never attempted a strudel. Good for you - yours is gorgeous. Very professional looking.

Rum to plump the raisins - my kind of dish.
Sam

Donna-FFW said...

It certainly looks delicious, I am sorry you found the filling lacking.

Andrea said...

Your strudel looks wonderful. I alwo worried that I would botch the dough, but yours came out great!

Adam said...

I've heard things around the blog world about this dough being tough to handle.... def can't tell with yours though. This looks great. I just wish we had that flour-ed up picture of you :)

pigpigscorner said...

Sorry to hear about the filling and can't wait to see your savoury version! THe crust looks really yummy though - crispy yum yum! Maybe you should peel the pastry off and just eat it with some jam =)

Maria said...

Wow, that looks good!

RecipeGirl said...

Beautiful! Looks so delicious to me :)

Barbara Bakes said...

Your strudel looks perfect - light and flaky!

5 Star Foodie said...

Sorry that the filling wasn't quite perfect, but the strudel looks absolutely gorgeous!

newlyweds said...

Very beautiful, your strudel looks perfect!

Deeba @Passionate About Baking said...

Love it Paula...it does look lovely. That angle in the first pic, with the sifted sugar & sprig of mint makes me want to reach out & try it. It's was a beautiful dough to work with...xoxoxo

alana said...

Oh, it looks fabulous! When you get around to making a savory one, I hope you'll share it with us...

Wolf said...

ROTFL, by the time I was done with mine, I was covered in flour too!}:P

Debbie said...

The streudel looks really beautiful!

Zita said...

Great looking flaky strudel, Paula! Superb :)

pinkstripes said...

Your strudel looks fantastic. Now that I know how it actually works I'm going to make one again.

tina said...

Your strudel looks so flaky and yummy.

Jenny said...

Kudos to you as well! Your strudel looks fantastic.

Sue Sparks said...

Your strudel looks beautiful! Good job! Thanks for visiting my blog and commenting:)

art and lemons said...

Gorgeous flaky strudel!

Juliana said...

WOW, very nice...love the pictures, it looks really delicious.

Ruth said...

Lovely just lovely. The strudel looks delicious so many layers

Together We Save said...

Sounds yummy!

glamah16 said...

You know I liked my savory version the best, Thats the beauty of this. You can go back and recreate.

Jenny said...

It looks beautiful, even if the filling wasn't your favorite. I think this dough adapts to almost any filling. What are you savory thoughts?

Claire said...

Great job! The dough does look perfectly thin and crisp. Yours is quite pretty.

jillian said...

Lovely strudel! I think my next one will be savory too!

Isolated Foodie said...

Looks beautiful -- I ended up with flour up over my elbows with mine. It was fun to have such a hands-on challenge.

Natashya said...

It looks fabulous! If you have any left over, I would be happy to help you finish it!

veganpower said...

waouw!
Your strudel is large and very tasty :)

bake in paris said...

Looks delicious! And great photography makes me drool!!

Regards
Kris

veggievixen said...

take 2.

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Audax said...

It's all about technique you are so right to get the pastry transparent! Great that you gained a new skill from the DBers. Wonderful colour you got – love the pixs. Love the last picture so thin and crisp looking. Cheers from Audax in Australia.

Yes the spirit of the Daring Bakers is it is not a competition BUT what is respected is trying to do the challenge using your best efforts.

sweetakery said...

thanks he sure is! good job on your challenge! looks realy crispy & flakey delicious. thanks for dropping by.

teafactory said...

mmm...this looks wonderful!

awoz said...

Very mouthwatering strudel!!Great job on this challenge...

Nicisme said...

Looks beautiful!

Sandra Avital said...

Beautiful strudel!!
I agree with you: the filling wasn't sweet enough and lacked personality.
Waiting for your savoury strudel!
great job!

maybelle's mom said...

oh, so perfect. Good for you

kat said...

Gorgeous! I wish ours had been a little sweeter too. Next time I'll add cinnamon & sugar to the top

Valérie said...

I'm sorry you didn't like the filling. But you're right, this recipe is soooo flexible, I'm sure you'll have no problem thinking up a savoury filling you'll love.

At any rate, your pastry looks fantastic!

CRUISNDIVA said...

Great job on the challenge, your strudel looks delicious!

Rita said...

Your strudel looks lovely!

Hannah said...

Gorgeous strudel, it looks pretty much perfect!

Peter M said...

This strudel is one of the best of the lot...I want to hug it, hold it, squeeze it, love it and eat it. Strudel is my friend! lol

Sheltie Girl said...

You did a fabulous job on your strudel! Very lovely.

Natalie @ Gluten A Go Go

Susan/Wild Yeast said...

Sorry the filling was not to your liking, but I do like the way the apples kept their definition, it makes for a beautiful photo anyway!

Linda said...

Yours looks yummy! I had the opposite problem, for my filling was too moist, and it caused the dough to bake up less crisp than it should have.

Clumbsy Cookie said...

It's perfect! I love how fat it is!

Lauren said...

Beautiful job on this challenge =D. I love your pictures!

Jenny Tan said...

Your strudel looks really good! I love the addition of the topping. :D

Jamie said...

What perfect strudel! I have been afraid to make strudel dough as well, but now I will try it! And I love strudel!

Andreas said...

Great strudel. I like the presentation with the mint(?) leaf.

Mindy said...

Yours looks so fabulous! I made mini strudels, but there wasn't enough dough to make it look as nice as yours...

Beth said...

That is a great looking strudel, and the bagels in the next post are making my mouth water! Your baking is an inspiration!

Vera said...

Gorgeous strudel!

littlelisa said...

Oh wow. Your strudel is Gorgeous (capital letter intended)!

Beautiful challenge!

 
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