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.
I was surprised to see that I had already made a version of this month’s chosen recipe. I made Sherry Yard’s recipe for Apfelstrudel in February and was pleased with how it came out. I was interested to see how this one compared. I made this for my husband, who loves strudel, and I wanted to find out which one he liked better.
The dough recipes were quite different. Sherry’s recipe called for egg in the dough and just a little bit of oil, and more water than this month’s recipe. Rick Rodgers relies more on oil and water and a little bit of vinegar to moisten the dough. Sherry’s recipe called for a mix of all-purpose and bread flour, while Rodgers’s recipe uses just all-purpose flour. The filling recipes were quite similar, although I did like the addition of rum in Rodgers’s recipe. I thought it added a lot of flavor.
I thought this dough was easier to work with, although that may have just come from having worked with this type of dough before. I followed Yard’s method of stretching out the dough, and was able to roll it out even thinner than I did last time. Using her method, you stretch out the dough using your fists. I like this method because it gives you more control over the dough and prevents too much tearing. Strudel dough is very delicate, and I did make two very small tears, but they were easily fixed. I didn’t have fresh breadcrumbs on hand, so I used graham crackers instead and it didn’t make a difference.
The result? David liked this one better! I could tell by his excitement when he tried it, and by how big a piece he took to work the next day 🙂 I was pleased with how thin I was able to stretch out the dough, and how flaky it was. I love that strudel is not as complicated as one might think and that it’s something that I will make more often. I would love to try making this with different fillings. I think it would be great with raspberries and/or blueberries. This was a great Daring Bakers month and I can’t wait to find out what June brings!