Daring Bakers Challenge: 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.

If it were not for the company I had while making this challenge (Jess of Chubb), I would have never have enjoyed making strudel. Sure it was something new, and sure it was DARING and CHALLENGING, but it just was not worth the time and effort. In fact, I actually dreaded making it from the moment I saw the challenge posted. I work(ed) in a bakery that serves apple and cheese strudels and it never appealed to me to try making it.

My attempts at rolling thin were ones of determination. With the image of the strudel at the bakery in my mind I set out to roll thin, thin, thin. I used parchment paper and since that did not provide a very large work space, I divided half the dough into two halves and made smaller strudels. The first time, I made one LARGE whole versus smaller holes. So I re-rolled. I think it came out pretty thin, although not as sheer as some other postings I had seen.

Bored with apples, and hesitant about savory fillings, I decided to go with a nut and chocolate filling for one strudel and a strawberry, kumquat, nut, chocolate filling in the other. My nut of choice was the hazelnut. I have to say that the fillings were what made this dish. Chocolate and Hazelnut as a combinations is scrumptious, no strudel needed! I was tempted to make chocolate hazelnut balls. Strawberries and kumquats are a perfect combinations. The hazelnuts and chocolate did not really add incredible depth to the flavor but I'm curious as to what coconut would do. Oddly enough, the hazelnut/choc. strudel pastry was stiffer whereas the strawberry filled shell was softer. I wonder if the strawberry juice had a steaming softening effect?

BOTTOM LINE: I will not be making Strudel from scratch again anytime soon. Now I understand why Semi-Homeade with Sandra Lee has an audience. Some recipes are more delicious and appreciated more when their efforts match their results. I am not a fan of eating buttery, pastry like desserts such so I rarely by phyllo dough BUT I am slightly intrigued by the idea of a savory strudel. However, now that I think more, I'm not intrigued enough to make any type of strudel again. Thank you to Linda and Courtney for challenging us!

Recipe:
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 (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.Hazelnut Chocolate Strudel2 cups Hazelnuts, chopped2 cups chocolate chips/pieces (can use any type/flavor of chocolate)1. 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 above. 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. Sprinkle alternating layers of chocolate and hazelnut (or mix together in a bowl beforehand) along one end of dough.
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 into any shape to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.3. 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.Chocolate Hazelnut Strawberry Kumquat Strudel
1 cup Hazelnuts, chopped1 cup chocolate chips/pieces1 pint strawberries chopped5 kumquats, chopped5 tbsp sugar1. Place strawberries, kumquats and sugar in saucepan over medium heat. Cook 8-10 min or until strawberries have released juices and started to macerate. Cool and drain liquid.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 above. 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 strawbery mixture, followed by the hazelnuts and chocolate along one end of dough.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.