Yep, it’s that time of the month again! The time when I roll up my sleeves and get daring along with the rest of the Daring Bakers gang.
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.
This challenge was all about technique. This is the first time that the DBs have attempted to make strudel dough. The dough initially appears intimidating, because the desired result needs to be tissue paper thin so that when baked you get a phyllo dough like result. However, I quickly discovered that not only was strudel dough not that hard to make, it was downright fun!
Although the recipe we were given to work with was for apple strudel, the strudel dough was the only requirement that we had to stick with and we were allowed to fill and shape the dough however we liked. I wasn’t in an apple mood when I finally got down to making my strudel, so I winged it and came up with a cream cheese pecan filling instead. The filling was good, but paired with this type of dough, it was a little dry. But a little scoop of vanilla ice cream fixes that problem quick! If I were to do this again, I would go with a fruit filling (or a savory veggie filling) that stays wetter. I also felt that the strudel dough was a bit bland, and would do something to jazz it up a bit next time, like adding some spices/sugar to the dough.
Although I feel like my strudel could definitely be improved upon, making it was great fun. The dough was a blast to work with, and really didn’t take me as long as the recipe suggested it would. First I mixed up my dough,
then let it rest for and hour and a half.
Then I got a tablecloth ready by rubbing a TON of flour into it so that my dough wouldn’t stick to it when I was rolling it out.
Finally I got to the rolling. I started with a rolling pin and then when that wasn’t effective anymore, I began to use my hands to slowly stretch the dough thinner and thinner. I initially overestimated the elasticity of the dough (as you can tell by the 3 holes along the edges), but I quickly learned how much stress was too much and the rest of the stretching went without a hiccup. The nice thing about this dough is that even if you do stretch a bit too hard and end up with a few holes, you don’t need to worry because the holes will be patched up when you roll your strudel multiple times.
After I had finished stretching my dough, I spread my filling out on one end,
then folded that end over it.
Then I pulled up on the table cloth on that end, causing the dough to roll and fall over on itself,
until I had rolled it completely up.
Then I twisted the ends a bit, trimmed off the excess, and folded the ends under. I then placed the roll on a baking sheet, and used a bit of the excess dough and a cookie cutter to add a few embellishments.
Finally, I gave the whole roll a light egg wash and then sent it into the oven.
Squirrel was just as anxious as I was about what was going on in that oven. Was it working?
Yep.
Yum.
Cream Cheese Pecan Strudel
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 dough
30 min. to bake
30 min. to cool
Strudel dough
from “Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers“
1 1/3 cups (200g) unbleached flour
1/8 tsp. salt
7 Tbsp. (105 ml) water, plus more if needed
2 Tbsp. (30 ml) vegetable oil, plus additional for coating the dough
1/2 tsp. 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).
**Note: I actually made the dough by hand by mixing the wet ingredients into the dry ingredients with a wooden spoon to form a soft dough, and then kneading the dough for about 5 minutes. This was SO easy and the dough was very fun to work with. I highly recommend this method over the mixer and having to switch from a paddle to a dough hook. What a pain!
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 23×38 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.
Cream Cheese Pecan Filling
From LFM’s imagination
1 (8-oz.) package cream cheese, softened
3/4 cup confectioner’s sugar
2 large eggs
2 tsp. vanilla
3/4 cup chopped pecans
1. Beat cream cheese, confectioner’s sugar, eggs, and vanilla together in small mixing bowl at medium speed with electric mixer until well blended. Stir in pecans.
Assembling the strudel:
1. Put the rack in the upper third of the oven and preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with baking paper/parchment paper (**I used a Silpat). After making the strudel dough as described above, spread the cream cheese pecan filling about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15 cm)-wide strip.
2. 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 a beaten egg.
3. Bake the strudel for 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.
Coming Tomorrow: Rainbow Potato Gratin…finally!
{ 17 comments… read them below or add one }
Now I finally know what strudel looks like! :) I’ve always sung the line in Sound of Music wondering exactly what this “strudel” thing was…thanks for the pics! It looks great.
This may sound like a silly question, but how do you clean the sheet? Take it outside and beat it? I’d be so afraid of mucking up my washer ….
Jenn– Totally not a silly question! To clean your cloth, simply shake out or wipe off excess flour and place the cloth in a plastic bag for storage. If washing is necessary, use a mild soap and handwash the cloth, allowing it to air dry before storing.
Lovely strudel!
Your daughter is so cute. I see a future cook or baker in her.
Yummy looking strudel!!!
I’m totally going to try this recipe. I’ve been in the search for studel recipes.
That looks SO delicious! I could use some of that with my coffee in the mornings… Nice work!
Wow, that looks like trouble (in that I would have no self control), but so worth it.
Wow, beautiful!
You’re such an amazing woman – I don’t know how you do it all – having the two girls and making the strudel as well!
Your strudel is so cute with those little shapes! I love the idea of adding spices or flavoring to the dough — I agree it could use a little perking up.
Oh man that looks good. I bet the cream cheese filling was awesome.
Wow that looks good and is soooo pretty!!
I love how you topped yours- very pretty!
I love what you did with your strudel! It looks beautiful. I was having a hard time taking pictures of mine because it was well…kinda ugly compared to most desserts. It tasted great though! I also love what you chose for the filling – sounds delicious!
I love the look of those embellishments! The cream cheese pecan filling sounds like a winner (with a generous scoop of vanilla ice cream) :D
– Jackie
Looks delicious! Great idea for the filling.
Gorgeous strudel! I love the cute flowers and swirlies. It’s fun to play with your food!