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.

After a gap of few months, I am now back to my Daring Baker’s challenges! Its been a whirlwind of activity at my end and for unavoidable reasons, including a challenge every month was just not going to cut it. I knew that these challenges were a big deal but what I dint realise is how I much I actually liked them until I couldnt get around to do them! Ah! Its always like that isnt it?

This time the challenge was something right after my heart. I love strudel and have been making one on and oft using the store bought Phyllo dough. But making the dough from scratch totally sealed it for me! “OMG! Is this thing for real?” was my immediate reaction the minute I took a bite, it was that fabulous. Making these were a charm, thanks to explicit and precise instruction and I dint have any trouble with it at all. I have included my notes wherever applicable in the instructions (given to us) below.

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

Other Interesting recipes with
With Phyllo (Filo) Dough : Spanakopita Triangles, Turkish Baklava, Walnut Strudel
With Apple : Apple and Blackberry Crumble, Apple Danish Braid, Apple and Cranberry Pie

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.

My Notes: It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it dint hinder the taste and it came out beautifully even then

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.

My Notes: Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it. This will help

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.

My Notes: To make this step easier, it is v essential to flour the tablecloth liberally. I used my instincts to flour generously though I thought may be I over did it, but I hardly had any problems. In fact I had no issues and then when I lifted the cloth, the dough rolled beautifully and did not stick at all

Transfer the strudel to the prepared baking sheet by lifting it.

My Notes: I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well

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.

My NotesYou gotto make it to believe the aroma that filled the house. It was too good to be true!

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.

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).

My Notes: Since I made it on a weekend, I had time to kill, hence I allowed the dough to stand for close to 2 hours. The dough turned out to be amazing to work with!

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

My Notes: To repeat what I mentioned previously : Flour well

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.

My Notes: I dunno precisely why or how, may be due to standing time being longer, my dough stretched like Elasti Girl. I think mine stretched more than 2 by 3. I stopped only when the holes in the dough started getting bigger. But it was super duper thin!

Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

My Notes: I hardly had any thick edges since I stretched them all!!!!! I dint cut any dough off!

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.

My Notes:This was amazingly easy, delicious and so hearty that it would find its way into my kitchen often now – its great for entertaining and its not at all as consuming as I thought it would be. It was super flaky and with the filling it gave it an appetizing crunch! I sprinkled some powdered sugar and it was Perfect. Yay to Dbers!

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