Apples, raisins, walnuts and flaky, buttery crust.....delicious!
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 was my first attempt at homemade strudel and I learned a lot throughout the process of what to do and what NOT to do next time around. All in all it was a fun experience AND a team effort. My sister-in-law is a German teacher and she has been wanting to make some authentic German food with her students so she came over to make a test run with some of the recipes first. Her apple strudel recipe was very close to the one Linda and Coco selected, with only a few variations. The one thing we discovered was you really do need a pastry cloth in order to roll the pastry out thin enough. I thought my pie mat would do the trick but it wasn't large enough or as flexible as we needed. The recipe even suggests a tablecloth but a large pastry cloth should work well.
Below are some steps for assembly and you can view the full recipe here. The filling is quite easy: some walnuts, apples, raisins, cinnamon, sugar and orange rind.
Rolling the strudel dough out thin enough is definitely a challenge. Again, I recommend a pastry cloth (not a pastry mat as used below.) The cloth will allow you to stretch the dough paper thin and give you leverage for rolling it into the log shape after filling.
Sealing up the ends....
Be sure to brush with butter throughout the baking process so the outside is lightly browned when removed from the oven.