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5.27.2009

Daring Bakers Make Strudel... Apple Strudel and Caramelized Onion /Apricot Strudel



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.



I was ecstatic when my virtual baking buddy Linda asked me to step in and co host. Seems the others lined up became busy. But Linda, superwoman if ever there was one was in the last month of her pregnancy and wanted to continue. She chose strudel. Linda and I are like twins when it comes to baking choices and flavors, so I was all for it.I mean I have a German partner so I needed to brush up my Strudel making for him, if anything.
I made my first trial one a savory one with Caramelized onions and chopped dried apricots which has been soaked in wine.


While my dough was not perfect, I was amazed at how flaky and nice the crust turned out. I admit I omitted the bread crumbs by mistake. But was satisfied with the taste and texture of the onion version. The holes became unnoticeable when rolled up.

I also decided to make the traditional apple version as you see in the first photo to take to work. As I served it the next day it was a little soggy and I think a reheating would have been good. The instructions advise to eat on the same day.I am so happy Linda gave us this opportunity to learn a new skill and me a chance to co host. I plan to revisit this recipe over and over because the variations are endless!
Please visit the other Daring Bakers.
Preparation time Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough30 min to bake
30 min to cool

Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
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 (200°C). 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 from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
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.

Tips- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;- The tablecloth can be cotton or polyster;- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Both Courtney and I did a trial run on making the strudel. Below are our notes:
Courtney's notes- She could't get it to stretch to 2 feet by 3 feet, it turned out more like 2 feet by 2 feet. But the dough was tissue thin nevertheless;- She got some serious holes, but after rolling it wasn't noticeable;- She used a large cheese cloth which helped manipulate and stretch the dough more than a heavier cloth would have.
My notes- I made the dough by hand, just mixed the wet ingredients into the dry ingredients with a wooden spoon. Kneaded it for about 5 min like you would bread dough. This worked as well. Haven't tried using a standmixer so I don't know how it compares.- Instead of cider vinegar I used red wine vinegar;- I used bread flour;- Picking up the dough to let it stretch didn't work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further;

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81 comments:

kellypea said...

Courtney, thanks so much for this opportunity! I've always wanted to make strudel, and the whole stretching into elephant sized sheets kept me from giving it a go. Mine didn't turn out huge, but I had fun making two different types. Now if flickr cooperates, I'll actually have my post done before sometime next week! ; )

Ria said...

Great work Glamah!! :)

Lorraine @ Not Quite Nigella said...

The apricot and caramelised onion filling sounds fantastic! Great job with doing two too! :D

Rosa's Yummy Yums said...

I realled enjoyed making that recipe! Thanks for the great challenge!

Your strudel looks delicious! Nice flaky dough...

Cheers,

Rosa

Aparna said...

Thank you so much, Courtney for this lovely challenge.
I know know I can make thin pastry layers. :)
And what was your in-house Strudel expert's opinion? I'm sure he said, "excellent".

MeetaK said...

a lovely looking strudel! i want a piece!

Deeba @Passionate About Baking said...

Hi there...Courtney/Coco/Glamah. Thanks for cohosting such a fab challenge. I really loved it & have picked up great filling tips from across blogs this morning, & now this apricot filling here. Scrumptious. Was a wonderful challenge. GRACIAS!!

LegalAlien said...

Thank you for hosting this funny Challenge!
I love the pair caramelize onions/ dried apricots, I'll take note og that!

Mary said...

Thanks for a great recipe. Who knew stretching strudel dough could be so much fun?!

Michelle said...

I am in awe of this crust. I don't think I've ever seen such a gorgeous crispy crust before.

Fabulous and the savory version sounds so good!

lisamichele said...

Courtney, thanks so much for a fantastic challenge. Your strudels look amazing, and that apricot/caramelized onion strudel sounds awesome - so creative! :)

linda said...

Thanks so much for co-hosting, wouldn't have been possible without you!
Did CS taste one of the strudels? I remember he wasn't in the US when you made them...

littlelisa said...

Thank you for the challenge, and for hosting this month!

Yours looks beautiful.

The Caked Crusader said...

Yum. I'll have a slice of each please!

Andrea said...

Thanks so much for hosting this month! That onion apricot filling sounds to die for. Great job!

peasepudding said...

Thanks for the great challenge, I really enjoyed making and eating it!

Audax said...

Courtney thank you for co-hosting this month's challenge. I just love this strudel and your 2 versions look so nice. I forgot the butter the pastry in one of my strudel mistakes happen. I love the apple strudel and the icing sugar. Cheers from Audax in Australia

Mary said...

Thank you for picking such a great challenge! I totally loved every bit of it!

strawberriesinparis said...

Thanks for hosting the challenge! Caramelized onion?? wooo weeeee

Hannah said...

Thanks for picking and co-hosting this challenge, it was definitely a delicious learning experience!

Pontch said...

Thank you for hosting May challenge, My family and i enjoyed it so much !!

Judy@nofearentertaining said...

What a great challenge Courtney!! i was able to work with this pastry for the first time. I am going to revisit it to try a savory version. Yours look amazing!

chou said...

I had soooo much fun with this. Thanks!

steph- whisk/spoon said...

your partner must be psyched! looks delicious! thanks for being a great host!

L*Joy said...

courtney!
this was so fun!
thanks for a delicious challenge.

Laura Rebecca said...

Very nicely done! Thank you for hosting this challenge :)

newlyweds said...

Beautiful! Thank you for hosting, I loved this challenge.

RecipeGirl said...

Sounds like the dough was a bit challenging to work with! I've always wanted to make a classic apple strudel. Guess I should be a Daring Baker, or I suppose I could just make one myself!! Looks like yours turned out great. Apricots soaked in wine??? nice idea!

Sheltie Girl said...

This was a fabulous challenge! Thank you very much for cohosting it this month. I made mine for Mother's Day and thoroughly enjoyed it.

Natalie @ Gluten A Go Go

adli said...

Thank you for making the strudel challenge!! :) Otherwise I'd never attempt it, huhu...


Great job on the strudel!! looked really nice!!!

George said...

Thanks for a great challenge! Your strudel looks perfect.

kayce. said...

it must be hard to get struedel dough just right w/ only one set of hands... kudos for picking such a challenging item (and for making it come out so beautifully). :))

Jen said...

Thanks for hosting Courtney! This was a great challenge and I really loved making the strudel. I only made an apple one this time but will try a savory one next time.

Jenny said...

I think leaving out the breadcrumbs might have been one of those good mistakes. Hehe. But wow, love the apricot and onion version, sounds delicious. I brought in two strudels I made Monday to my co-workers, they might be hopelessly soggy, but they are often the victims of my experiments!

Beth said...

This was a really great challenge, and I couldn't agree with you more. The strudel dough recipe is really one for the arsenal that can be used over and over in countless variations. Thanks for hosting this month - your strudels look great!

♥Rosie♥ said...

Great work Coco and it appears that all the D.B.'s have enjoyed making this.

Simona said...

Thank you so much for the very nice challenge. It was great fun.

AnGelCaKe said...

Thank you so much, Courtney for this challenge.

Angelikada

Joy said...

Great challenge Courtney - I love that you made a savoury one too. Thanks so much x

Andreas said...

Thanks for this Challenge. Strudel was a great choice.

katskitchen said...

I appreciate your work on giving us this challenge for May. It was a great challenge. Not too time consuming, but something that I've never tried to make before. Thanks a ton!

Anzj said...

This challenge definitely made me remember teenage vacations to Austria, where strudels were plenty to be had and delicious almost every time. Good choice. I lóved working the challenging dough!!

Zoe Francois said...

This was so much fun and reintroduced me to making strudel after years! Thank you. Your fillings are absolutely inspired!

awoz said...

Thank your for hosting this great and dleicioux challenge!!!!
Yours look so good:)

creampuff said...

Congratulations on a fabulous challenge! I love your roll ... and your pastry looks gorgeous!

Sarah (Team Chilton) said...

Thanks for the challenge! This was so much fun to make. I was so shocked by the dough stretching! Yours looks lovely. mmmmm

Sue Sparks said...

This was my first challenge! So fun! Thanks for picking strudel...I probably never would have made it otherwise!

Your strudel looks fabulous!

Ruth said...

Thanks for such a great challenge. I learned alot and will try this again. Your strudel looks yummy

marye said...

fantastic! I AM going to do this challange..maybe after the biopsy. :)

Connie Weiss said...

I love the flavors you chose! And thank you so much for this recipe. I really enjoyed the challenge and my husband was slightly impressed with me!

Faery said...

Your strudel looks delicious.
Tanks for this challenge I learnt a lot

Chez US said...

It looks wonderful!! I knew it would! Don't you just love strudel ... so yummy lightly warm with a nice cup of coffee!

xx
~D

Megan said...

Like you, I plan on revisiting this recipe also. I wasn't so sure after my first try but I'm glad I tried again. I LOVED it. Yours look wonderful too. Love the soaked apricots.

Laurie said...

I love apricots.. this recipe looks and sounds divine!

Fahrenheit 350° said...

Obviously yours looks incredible! Thank you! Great choice! Go Daring Baker's!

Esi said...

Thanks so much for picking this recipe! I had fun with it!

Jenny said...

This was a great choice for the challenge, so it great that you were able to work together on it. Thanks for hosting.

Emily said...

Wow, your strudel looks awesome!

jillian said...

Thanks for hosting this great challenge!

maybelle's mom said...

oh, i miss DB! and, my husband says he covets your caramelized onion and apricot strudel.

dandelion said...

Loved this challenge. Your strudels are wonderful. THX for stepping up and hosting with Linda.

Natashya said...

What a fun challenge this month! I am intrigued by your onion/apricot one, I may have to do this again with savoury filling. Thanks so much!

MyKitchenInHalfCups said...

Love your onion savory one! I'm trying an onion bean filling in one tonight as an appetizer. I really enjoyed the apple and guests requested it again.
Thanks for a wonderful challenge!
A really dream dough to work!!

singinghorse said...

Thanks very much for choosing this fun challenge and providing useful tips and instructions! Beautiful strudel!

Lauren said...

Beautiful strudel!! Thanks for hosting this challenge =D.

Jenny Tan said...

Thanks Courtney for this challenge...I would not have done it if it weren't a DB challenge...it looks so intimidating. I had a great time w/ the dough and so did my kids! :) Thanks so much!

isa said...

Thank you for this challenge! It was a lot of fun! The apricot and caramelised onion filling sounds delicious! Great job!

Elyse said...

Looks like two amazing strudels to me! Great job co-hosting. Man oh man, you could make an entire meal out of these yummy strudels. Love your blog!

Jen of A2eatwrite said...

These both look scrumptious, Courtney! Oh, how I've enjoyed seeing the DB posts this month - great challenge you two came up with!

Cakelaw said...

Beautiful! I love the sound of the caramelised onion and dried apricot version. Thanks for co-hosting DBs this month.

Ivy said...

Great job Courtney and have enjoyed reading all these strudels with different fillings. Your strudel sounds awesome.

Dharm said...

Thanks for a great Challenge Courtney! I kept coming over here to look for your post but I guess the time difference really messes things up! Your strudel/s look fantastic! This was really a lot of fun!

CECIL said...

Thanks so much for hosting this month's challenge, Courtney. I loved the dough!!!

Anonymous New York said...

Hi Courtney! Thanks for this great challenge! I was a little late, as usual, but I did get my post up today! Thanks again!

Chris said...

This was such a fun challenge! Thanks for "pushing" my procrastination away and getting me to finally try some strudel!

Yours looks delicious!

anjelikuh said...

Thanks so much for hosting the May DB, Courtney! I'm so glad i decided to join last minute, your strudel looks amazing too! Love the powdered sugar on top :D

Arlette said...

Thank you for hosting a great challenge, I conquered my fear, and finally did the strudel.
was amazing, with the help of the tips and information.
Also seeing every one enjoying the challenge, and being creative with the stuffing, is amazing.
the sky is the limit...

Great strudel and yummy stuffing what a tasty combination caramelized onions and apricots.
thanks so much.

evanescencia said...

Hello Courtney!!
Thanks for this challenge, I had a great time trying out this month's challenge. I've never done strudel before and the experience has been rewarding and fun, although I had some problems with the dough, but it turned out delisious!!

Thank you for hosting the May challenge!

Hugs
Eva

Holly said...

I absolutely loved this challenge! Thanks for hosting!

Y said...

Many thanks to you and Linda for the great challenge. That caramelised onion strudel sounds especially good!

Kevin said...

Great looking strudel!