27
May
09

ah…the Strudel

StrudelSo it’s been a year since I became a Daring Baker and after a variety of challenges I didn’t think that they could pull out something I hadn’t tried.   Luckily for me these people have creativity and ideas running out of their ears.  

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.   Dough 2Dough

  How appropriate that here at The Bistro we get to serve the Apple Strudel.   This challenge was one of the easier challenges, and quite possibly one of the easier recipes I’ve made.  I started with the dough since it needed to rest about 90 minutes and according to our hosts, the longer it rests…the better.   This dough was amazing!  I’ve worked with all kinds of dough and I’ve never used one that felt like this.  It is absolutely smooth, not sticky and it’s ability to stretch blew my mind.  The beauty of this dough is that it doesn’t need to be rolled out.  You just pull it or use it’s own weight to stretch it till it’s paper thin.  I’m talking THIN.  filling

We could then choose to fill it with the apple filling or be creative and come up with something else.  I did both.  I used apples…but I also used pears, almonds and craisins.   I’ll be honest….while this was an easy challenge and it looked very nice, I wasn’t falling face over tongue for it.  I used TASTE salt in the dough and drizzled a lemon frosting (recipe to follow) over the top and that did make it pop a little more. 

Pearple StrudelAll in all a great challenge and a great dough that could be filled with a myriad of things.  I’m thinking breakfast strudel with potatoes, eggs and the like.   Seriously, you could go on forever with ideas….well you could-me not so much.

 

Lemon Creamy Frosting

6 tbs. butter

1/4 cream

1/4 tsp. salt

3 cups powdered sugar

lemon flavoring

In a bowl beat butter, cream, salt and flavoring until smooth.  Then add powdered sugar and beat very well until smooth.  Spread on anything and everything you can.

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1 Response to “ah…the Strudel”


  1. 1 apes
    May 30, 2009 at 11:09 pm

    Truly, you amaze me with your photography skills! I wanted to just reach up and grab that strudel right off my computer screen! lol. It looked mighty tasty, my friend. I’ve gotta say, your boys sure are lucky to have such a daring little baker in their home. 🙂 I’m really hungry right now . . . will you make me an apple strudel??? I think it’s great you used the TASTE salt . . . could you tell?


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