Advertisements

May Daring Baker’s Challenge: Fruit Strudel

May 27, 2009 at 5:59 am | Posted in Daring Bakers, Dessert | 9 Comments

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. They also allowed us to choose whatever filling we wanted so I went seasonal and got strawberries and rhubarb! Alas- a perfect combination! The preparation of the dough was definitely my favorite part.

The filling didn’t turn out exactly how I expected it, but Ned, Laurita and Jen seemed to enjoy it so I consider that a job pretty well done. 😀 I paired it with some french vanilla ice cream and boy did this dessert go down smoooth. Check out the recipe 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

Strawberry & Rhubarb strudel

1/3 cup plus 1 tablespoon sugar
2 tbsp butter
2 tbsp vegetable oil
1 cup fresh bread crumbs
strudel dough (recipe below)
2/3 cup chopped rhubarb
3 cups sliced up strawberries (hulled of course)

1. Heat up the oil in a skillet and add the rhubarb and 3 tbsp of the sugar over medium-high heat. Cook for about 3 minutes until it gets barely tender. Don’t cook too much or it will get mushy (like mine did…). Add the remaining sugar to the strawberries and let the strawberry juices meld with the sugar for a little while…

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. Spread the filling (mix the rhubarb and strawberries together!) about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.
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 40 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.

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.

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 polyester;
– 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.

Advertisements

9 Comments »

RSS feed for comments on this post. TrackBack URI

  1. I don’t think you can ever go wrong with strawberries, rhubarb and pastry…give me a shot of espresso with it, and I’m in heaven!!

  2. Lovely combo of flavours! Your layers look just perfect!

  3. Powdered sugar, you need a sprinkle!!! Looks YUM!

  4. You can come over to my house any day as long a you bring this!

  5. Delicious looking strudel!

  6. Strawberries, rhubard and a side of ice cream with it sound delightful. Great job!

  7. It looks delicious as always!

  8. Ahhh strawberries and rhubarb! my favorite combination in a pie… why didn’t I think about putting that in my strudel?? Way to go, the strudel looks divine! You rocked the May challenge 🙂

  9. Such a perfect springtime filling for strudel. Preparing the dough would probably NOT be my favorite part 🙂


Leave me something sweet!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: