Daring Bakers in May: Strudel, Two Ways
May 27, 2009 at 2:23 am | Posted in daring bakers, groups, other savory, other sweet, savory things, sweet things, veggies | 43 Comments
Courtney of Coco Cooks and Linda of make life sweeter! picked a fantastic Daring Bakers’ challenge this month– strudel! Just thinking about strudel makes me long to re-visit Vienna and Budapest, cities that I travelled to long ago. At just nineteen, it was too bad I didn’t know then what I know now about pastries. Actually, maybe it was a good thing– I would never have seen the sights because I would have been sitting in coffee houses all day long!
Prior to this, the only time I’ve made true strudel dough was while studying at the FCI. I vividly remember my partner in strudel-making crime, S, and I struggling with a huge ball of dough, stretching it gently over our hands to eventually cover our entire worktable. I also vividly remember that taking more patience and concentration than I’m normally willing to put in, so whenever I’ve made strudel at home, I’ve gone the lazy route and used store-bought phyllo instead!
My dessert schedule is rather full on at the moment, so I thought something savory would be the smartest way to get this challenge done. Mushrooms immediately came to mind as a tasty strudel filling, and here I used a combination of crimini, shitake and trumpet. I sautéed them first, mainly so I knew they would be cooked through and seasoned properly, but also to release their liquid so the pastry wouldn’t turn soggy. Caramelized onions, garlic, pine nuts and goat cheese all sounded like good things to add to ‘shrooms, and went into the mix. I have to say that I just winged my filling measurement-wise, and was quite please to have a bit left-over…it will make tomorrow morning’s omelette that much better.
There are only two of us here at home, so I just made a half-recipe of the dough. It was a really easy amount to deal with, and I stretched it solo on a clean tea towel with no problems at all– very little patience and concentration required, thank you! My strudel-for-two was a cinch to fill and transfer as well. The mushrooms and goat cheese made a wonderful, hearty filling…perfect for a cool spring day like today. A glass of red wine and some asparagus on the side…much to R’s dismay, I was belting out “I am Sixteen Going on Seventeen” at the dinner table (OK, so that was probably just the wine)!
I had only planned to make the mushroom strudel, but I had the teensiest bit of dough left after rolling it, so I made a couple of two-bite apple strudels as well. Since they were so small, to make the filling, I just grated half an apple, squeezed most of the liquid out, and tossed it with dark brown sugar, cinnamon and chopped pecans. And the only way to eat apple strudel? Mit schlag, of course!
This was a really fun recipe to make, and it’s very adaptable. Sweet and savory possibilities are limitless, although I’m sure you’ll find heaps of inspiration on the Daring Kitchen site. I’m listing the recipe for the dough below, but you can find more information on Coco Cooks and make life sweeter!
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 vinegaryour prepared filling of choice
5 tablespoons butter, melted
1 1/2 cups (350 ml) fresh bread crumbs
-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.
-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).
-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.
-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.
-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). Spread about 3 tablespoons of the 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 your filling about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.
-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, if necessary. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
-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.
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.
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Strudel sounds so delicious right now! Whenever I visit my sister in Chicago we always go to this Viennese cafe and enjoy a slice of warm sweet cheese (think cream cheese or farmers cheese) strudel with golden raisins. Heaven enjoyed with Viennese espresso! I can’t wait to try this strudel dough recipe. Looks wonderful!
Comment by Sarah (Coffee Beans and Curry Leaves)— May 27, 2009 #
Wow! Great job! Your mushroom strudel sounds divine. Will have to try a savory version sometime!
Comment by Little Miss Cupcake— May 27, 2009 #
Mushroom Strudel for the Main Meal followed by Apple Strudel for dessert please. It looks just fantastic Steph! I thought I did a pretty good job with the dough but yours is super thin!! Great Stuff!
Comment by Dharm— May 27, 2009 #
miam miam ! je craque sur ta version champignons-fromage de chèvre..à cause du fromage de chèvre 🙂
C’est super réussi et tes photos sont très belles 🙂
Comment by isabelle— May 27, 2009 #
Mushroom strudel. Very nice. Great flavours. Took me back to a visit to Austria, too. And when I read your story, it reminded me that I was also young when I visited there, too. I think if it were now, I’d be the same as you. Busy visiting coffee houses instead of the other sights. Too funny. Great job on your strudel. It’s looks amazing!
Comment by Julia @ Mélanger— May 27, 2009 #
Oh, your mushroom filling looks and sounds delicious!
Comment by Andrea— May 27, 2009 #
Great job this month! I love that you did a savory strudel. It looks delicious!
Comment by Heather b— May 27, 2009 #
Wow wow wow! Both of these strudels look divine. I love your photos!!
Comment by Tracy— May 27, 2009 #
Yum! Your mushroom filling sounds delicious. I thought about adding mushrooms to mine, but got tired of cooking. =) Definitely gotta have the whipped cream for the fruit version.
Comment by Di— May 27, 2009 #
Those look awesome. I love the mushroom one – yummy!
Comment by Tamy ~ 3 Sides of Crazy— May 27, 2009 #
I love the ‘shrooms combination with the ‘I am 16…’ tee hee! I get wierd looks when I sing all the time, but not from my good man; they’re from my oh-so-embarassed teen! Love the idea that you snuck in dessert too…YUM!
Comment by deeba— May 27, 2009 #
You did a fabulous job on your strudels. My favorite is the mushroom filling and the side of asparagus…Yum…Yummm.
Natalie @ Gluten a Go Go
Comment by Natalie— May 27, 2009 #
wow, these are fantastic! it’s great that you made your own dough. i’ve seen it made with phyllo dough too. i love your mushroom one!!
Comment by veggievixen— May 27, 2009 #
Love both ur versions.
Comment by rachel— May 27, 2009 #
Your mushroom filling looks beautiful. I will have to attempt a savory strudel.
Comment by debbmarie— May 27, 2009 #
Your strudel looks fantastic. I’m definitely making it again now that I know how it works.
Comment by Wendy— May 27, 2009 #
Ok you have totally inspired me to make a savoury strudel – love your flavour combinations!
Comment by Joy— May 27, 2009 #
I’ve been wanting to try a savory strudel. Yours looks delicious!
Comment by Erin— May 27, 2009 #
Der Strudel ist sehr schoen. What else can one say about strudel. They look fantastic. Will have to try one day.
Comment by teaandscones— May 27, 2009 #
I like apple strudel, but since I am a savory kinda gal, I liked your first option more!!!
Comment by nina— May 27, 2009 #
Mit schlag, of course!! And don’t we all wish we were ‘sixteen, going on seventeen’ which I am not going to be able to get out of my head now! Funny how well the dough behaved…mystery solved! Nicely done–especially the mushroom deliciousness! Yum!
Comment by Bumblebutton— May 27, 2009 #
Mushroom strudel – great idea for the filling 🙂 Nice photos!
Comment by Anula— May 27, 2009 #
I did an apple one the first time and a mushroom and onion one the second time. Great minds think alike! Great pictures!
Comment by megan— May 27, 2009 #
your savoury strudel looks divine!
Comment by Tammy— May 27, 2009 #
Awesome, as always! Great job!
Comment by Speedbump Kitchen— May 27, 2009 #
Ooooh, the mushroom strudel filling sounds absolutely scrumptious! I do love winging it and tossing in everything that sounds good. And a little apple strudel for dessert is just perfection 🙂
Comment by Angela @ A Spoonful of Sugar— May 27, 2009 #
Great idea doing a savoury strudel and I love the sound of this filling. It looks absolutely delicious! 🙂
Comment by Lorraine @NotQuiteNigella— May 27, 2009 #
Lucky you, venturing to Europe at such a young age! I agree that this was a fun challenge and will probably take it on again, which is rare for me. Beautiful strudel you have there…and the schlag? We did without. ; )
Comment by kellypea— May 27, 2009 #
They’re beautiful!
Comment by A&N— May 27, 2009 #
Love the mushroom strudel – it sounds wonderful! The leftover filling must have been wonderful in an omelet.
Comment by Caitlin— May 27, 2009 #
What gorgeous pictures and strudels!
Comment by Courtney— May 27, 2009 #
Steph – this mushroom/goat cheese strudel sounds absolutely divine, and then to accompany it with asparagus and a glass of wine — my tummy is growling just reading your post!
My hubs is heading to Vienna next month, and I’ll have to ask him to eat strudel for me. 🙂
Comment by Linda @ Tender Crumb— May 27, 2009 #
Oh wow, that strudel looks fantastic! I would kill for some of the apple strudel 🙂
Comment by Tracey— May 28, 2009 #
Your strudel crust turned out perfect. Beautiful presentation.
Comment by Teenie— May 28, 2009 #
WOW! Steph… such a well done challenge! It looks superlicious! (mine ripped while baking… so I didn’t post. We still ate it and it was marvelous, but still I wish I could have posted! There was no way of saving it, nor patch it up for a photo.)
Bravo!
Comment by Vibi— May 28, 2009 #
Lovely, and I would love to eat those mushrooms and goat cheese. Yum!
Comment by Jenny— May 28, 2009 #
Mmm,that mushroom strudel sounds amazing. I love when you just get an idea about what you want in the filling and run with it–and it turns out perfectly. Sounds totally delicious! Great, creative job!
Comment by Elyse— May 28, 2009 #
mushrooms….goat cheese….**drooling**
Great job!
Comment by Chantal— May 29, 2009 #
Lovely savoury filling! And bite-size apple strudels are even better than a big one 🙂
Comment by linda— May 29, 2009 #
Mushrooms, goat cheese, pine nuts. Sounds yum. The dough is really thin and had a beautiful golden color. Both the creations look divine:)
Comment by Raje— May 29, 2009 #
I would really enjoy some of that mushroom strudel right now! Looks divine! And, lil’ apple ones? Yes ma’am!
Great job on a fun challenge!
Comment by Chris— May 30, 2009 #
I want a piece of that mushroom strudel! It sounds divine 🙂
Comment by Y— June 6, 2009 #
That mushroom strudel looks so divine! What a great idea… i’ll have to try that next time. Way to go on the May challenge, you rocked it out!
Comment by Joanna— June 8, 2009 #