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Apple Strudel (Daring Bakers)


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!


15 Responses

  1. How fun to see a comparison of this type of recipe. You’re the pastry master!

  2. That looks gorgeous! I was also pleasantly surprised that this dough was much easier to work with than I expected. I’ll have to check out that other filling recipe.

  3. Wow, it looks delicious! I wish mine had turned out so well!

  4. Amazing job! Two thumbs up!

  5. Wow that strudel is GORGEOUS! Fantastic job, it really looks AMAZING! I am so impressed!

  6. I looove apple strudel. There was a Wild Oats-turned WF in Boulder CO that had some truly amazing strudel.

    Yum, thanks for this post, I had forgotten how this is one of the best things in life!!! 😉

  7. Mmm your strudel looks delicious. I’d love a bite! Lucky husband.

  8. Very impressive – and you’ve inspired me to try this!

  9. Your strudel looks wonderful, it was nice that you could compare the two recipes and have a winner!

  10. Those look really really fabulous. makes me want to try this – soon!!!

  11. It’s like an unintentional side-by-side comparison – lucky you! It looks wonderful!

  12. I went back and read your first apple strudel post. How funny that you already had it picked out as your recipe if you were to host Daring Bakers! I liked the comparison and I think I agree with your husband – this one just seems to look better.

  13. So glad David loved this one! It certainly looks delicious. You’re really becoming the strudel expert, it seems. I can’t wait to try my hand at strudel-making. Sounds amazing!

  14. great job and thanks for the review comparing the two recipes

  15. […] look very pretty.  David enjoyed snacking on them, but said that they weren’t as good as the Apple Strudel I made in […]

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