Tuesday, May 26, 2009

Daring Bakers - Strudel Two Ways

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 opted to split the dough in half, making a smaller savory version and a sweet dessert version. I must not have split the fillings though, because my strudels, although very tasty, lacked a few flaky layers. I enjoyed stretching the dough tissue-thin, watching my hands work underneath it, knuckles pulling slowly and gently to resist tearing.



My savory strudel was loaded with Yukon Gold potatoes, crimini mushrooms, caramelized onions, and roasted garlic cloves. I seasoned the mixture simply with olive oil, salt, pepper, and oregano before roasting in a 400 degree oven for 30 minutes. This strudel tastes wonderful, and uses easily accessible, inexpensive ingredients. The presentation though, is fancy enough for special occasions.



My dessert strudel threw up all over itself. The translucent dough just couldn't hold in all of the sweet-tart strawberry rhubarb goodness, and out it flowed. I really should have poked the top a few times to allow the steam to escape. Oops. The finished strudel was nearly hollow, so it was served along side the oozed fruit compote and a dollop of sweetened whipped cream.

In the world of pastry, strudel is somewhat simple. There is no yeast involved, no lengthy proofing. The dough doesn't need multiple chillings, or to be turned a certain number of times. It's just a simple flour, salt, water, and oil mix that stretches beautifully and welcomes so many kinds of fillings. Don't be afraid to make homemade strudel. It's worth the effort!

17 comments:

Jo said...

Great job on your challenge and I love the ingredients in the savoury strudel. Yum!

Audax said...

Yes it so nice when you are stretching the dough thin to see through it, the savoury one sounds so nice Yukon Gold potatoes, crimini mushrooms, caramelized onions, and roasted garlic cloves!!!! You are right the presentation is good enough for a fancy party. Like your photos, Cheers from Audax in Australia

glamah16 said...

Love both versions. Im sure you gobbled up the sweet version too with the lashing of cream. Great job.

Sara said...

Looks yummy! I love the filling ideas :)

lisamichele said...

Potatoes, mushrooms and caramelized onions..I'm in love! Your sweet looks great too, but I want that savory one! Beautiful job on everything!

Sue Sparks said...

Both sound so yummy!!! Wonderful effort!

LegalAlien said...

Your sweet strudel was probably so good, it couldn't hold all the goodness inside! ;-)

Joy said...

Great looking strudel!

newlyweds said...

I love the savory strudel great idea, sorry that the sweet one threw up, ugh.

Anzj said...

You're actually a véry 'daring' baker for truthfully showing your rhubarb creation; when you could have easily only posted about your succesfull strudel.

awoz said...

It's to bad that the sweet strudel exploded while cooking but i am sure it was still tasty and yummy!!!the salty one must have been great to:)

Dragon said...

Great job on this month's challenge!

Cakelaw said...

I adore the sound of the savour version - a combination that can't be beat. All that fruity goodness bursting out of the sweet one makes me hungry!

Claire said...

I made a chocolate strawberry version and it did the SAME thing! It still tasted great.

Lauren said...

Beautiful job on this challenge =D! Your strudel looks wonderful!!

Frenchie said...

You're post just cracked me up! Really, its so funny what can happen to our creations while they should be baking up normally! Even though I have no doubt that it tasted awesome. Your savory strudel also sounds great, roasted garlic cloves are just delicious. Looking forward to seeing what you come up with next.

the agnostic servant said...

eh. not bad. strawberry shortcake would be better.