Daring Bakers Challenge : Strudel
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 have strange obsessions with certain words, and strudel is one of them. It’s an almost comical word that sounds like it was conceived by a stroppy noodle. Strudel = stroppy noodle = a thin man with a sharp chin, angry skin and raisin eyes. But the word also conjures up romantic images in my mind of sepia-toned cafes in Vienna that I will one day visit. To visit, and have a wedge of sachertorte or apfelstrudel, washed down with delicate porcelain cups of tea. Afterwards, a quick word to the waistcoated waiter for Die Rechnung, bitte, followed by a stroll down snow-covered cobbled streets.
In the lesser rose-tinted corner, strudel also reminds me of the word patience, of which I have none. I recall making strudel pastry several years ago, and watching in dismay as little holes in my pastry bloomed into massive ones. The rips ran just like stockings do, and there was no equivalent little dab of nail polish that was going to solve this problem. The holes were even big enough for a camel to walk through. In fact, not only did a camel walk through one of them, but he even turned back and looked at me disdainfully.
So, I approached this month’s challenge with some apprehensiveness. Fortunately it also occured to me that I could reinterpret the strudel-eating experience to make life easier for myself. The result is an apple compote with a warm caramelised vanilla custard, hidden beneath shards of strudel pastry, and a few rum soaked raisins on the side. I stretched the pastry in small batches, so there was less tearing. The pastry was brushed with butter and dusted with icing sugar, cinnamon, and chopped walnuts, before being baked in the oven until crisp.
The warm vanilla custard recipe comes from Crème Brûlée by Dominique and Cindy Duby. In this unusual recipe, the custard is set with the help of gelatine and agar and is capable of being cut, then heated in the oven until warm, before being bruleed. The overall effect, as the fork comes crashing down on the strudel layer to reveal warm, nutty, spicy, apple and vanilla flavours, mimics the strudel experience. It also tastes just like a normal strudel.
In case my version of strudel above didn’t count, I also made some mini banana strudels, following Claudia Fleming’s recipe in The Last Course. After stretching the pastry, I divided it into small squares, and proceeded with the recipe given below, forming little banana parcels. Still warm from the oven, these parcels were delicious with caramel and chocolate sauce and a sprinkling of chopped peanuts.
Strudel dough :
(from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers)
200 g unbleached flour
1/8 teaspoon salt
105 ml water, plus more if needed
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 used.
Banana-Pecan Strudels :
(yields 4 servings, from The Last Course by Claudia Fleming)
2 sheets phyllo dough, thawed [I used strudel pastry as made above]
2 tablespoons unsalted butter, melted
4 tablespoons icing sugar [I added some cinnamon to this as well]
4 tablespoons chopped toasted pecans [I used peanuts]
1 medium-ripe banana, sliced lengthwise in quarters
1 tablespoon honey
Preheat the oven to 200′C. Brush 1 phyllo sheet with some of the melted butter. Sift 2 tablespoons of the icing sugar evenly on top. Sprinkle evenly with 2 tablespoons of the nuts. Cut the phyllo sheet in half lengthwise. Place one quarter of the banana along a short edge of each phyllo half. Starting with the short end, tightly roll up the banana in the phyllo. When you get almost to the end, dab a little bit of honey along the edge to help seal the package [Note : This is not necessary when using the freshly made strudel pastry]. Repeat with the remaining ingredients.
Just before baking, brush the tops of the strudels with more of the melted butter and place them seam-side down on a baking sheet (preferably lined with parchment paper or a nonstick liner). Bake until strudels are golden brown, 13 to 15 minutes. Serve immediately.
Tags: apple, banana, creme brulee, Daring Bakers, spices, vanilla
megan said,
May 27, 2009 @ 2:50 am
Wow! You did a great job. I would have never thought to do what you did. Impressive to say the least!!!
Sara said,
May 27, 2009 @ 3:07 am
Nicely done. That looks like something I would order in a restaurant. Maybe you do work in a restaurant and i just don’t know
rose said,
May 27, 2009 @ 3:09 am
So beautiful! I wish I would have thought of a reinvented strudel as I was just not satisfied with the one that I made! These are GORGEOUS!
linda said,
May 27, 2009 @ 3:14 am
Of course this counts
you made the dough, that’s what counts 
And I love your interpretation, just lovely and pretty!
So the agar would be to hold the shape while it is warming in the oven, and the gelatine? To compensate for agar not being gelatine?
Helen said,
May 27, 2009 @ 3:57 am
Wow – amazing! Both versions. Everything you make is so pretty. Can I go completely off on a tangent here and ask if you have eve rmade crumpets? I can’t seem to get them to work you see and I think you probably could so if you have any tips for me then please, please let me know!
prettytastycakes said,
May 27, 2009 @ 4:09 am
Beautiful! Love the re-interpretation…and the mini banana strudels – oh my!
anna said,
May 27, 2009 @ 4:22 am
Awesome, AWESOME interpretation! Makes my strudel look very sad indeed. I love the little apple goodness hiding under the pastry “house”!
sara said,
May 27, 2009 @ 4:24 am
Gorgeous! Two very creative ideas–both look delicious!
helen said,
May 27, 2009 @ 5:43 am
Brilliant!!!
Phyllo and I do not get along, but now I’m tempted to try again. Those banana pecan strudels are calling my name…
snooky doodle said,
May 27, 2009 @ 5:52 am
oh I love your presentation . It looks so nice and original. I love strudel however I ve never tried making it. I love your banana strudel rolls . Look so yummy
Michelle said,
May 27, 2009 @ 6:01 am
Love those minis!! Great interpretation of the challenge.
cindy said,
May 27, 2009 @ 6:07 am
yum! both versions look fantastic.
Hannah said,
May 27, 2009 @ 6:12 am
What a brilliant way to rethink the standard strudel! I like both ways, but the first plating is definitely my favorite. I wish I had been able to summon such creativity for this challenge!
lisaiscooking said,
May 27, 2009 @ 6:19 am
Wow, both versions look incredible! The deconstructed apple strudel looks delicious, and the banana with caramel and chocolate sauce is calling my name.
veggie wedgie said,
May 27, 2009 @ 6:48 am
Mmmm…delicious and beautiful!!
sugar chef said,
May 27, 2009 @ 6:55 am
Really great completed challenge. Very creative and inventive. So much better than the traditional strudel in my opinion.
courtney aka glamah said,
May 27, 2009 @ 7:18 am
I am blown away, yet again. Brilliant. I think my favaorite in taste would be the mini banana ones. But I love preentation with the compote and custard.
Zita said,
May 27, 2009 @ 7:36 am
Interesting, especially the mini banana strudels, the custard is a must try recipe…your plating are gorgeous as always
Megan {Feasting on Art} said,
May 27, 2009 @ 7:44 am
Wow! These look really great and I wish I could have one for breakfast right now!!!
Julia @ Mélanger said,
May 27, 2009 @ 7:55 am
Ohhh, I love the little cigar shaped strudels. I was keen to do individual ones myself, but couldn’t really manage with all the holes in my pastry. I would love to try your recipe next time I try strudel dough. How did you think about using pastry more like shards? That’s awesome! Well done, as always. You make such beautiful desserts.
steph (whisk/spoon) said,
May 27, 2009 @ 7:58 am
i completely agree with you about the word “strudel”…very comical…in fact, i cannot say it without using my best (which is actually horrendous) austrian accent! my gosh, your re-interpretaton is stunning–i would love to sink my fork into that custard!
Memoria said,
May 27, 2009 @ 8:26 am
These look great!! One of the best I’ve seen so far.
Steph said,
May 27, 2009 @ 8:38 am
I can’t decide which of your strudels I prefer, they are both spectacular! Your story about the holes in your strudel pastry is exactly why I have been too scared to do it myself. Hahaha still laughing about stroppy noodles
Aran said,
May 27, 2009 @ 9:16 am
looks great! i also ended up making the mini versions inspired by Fleming although different fruit. love the deconstructed version too.
the projectivist said,
May 27, 2009 @ 9:31 am
i am not really a fan of apple strudel, something about it makes me want to pick out the raisins too. when i think of raisins in strudel i think ’soggy’. ewww.
i had one of those McDonalds apple pie thingies the other day. no raisins in those. i was transported back in time as i bit into the piping hot interior. gosh i like the crispness of that fake-o-pastry they use on those things.
i think i’m blabbing.
i just drank coffee. double shot.
let THAT be my excuse.
lovely piccies – LOVE the look of those mini banana strudels.
i reckon i could fit at least 3 of them in my mouth at the one time.
Arwen from Hoglet K said,
May 27, 2009 @ 9:34 am
The banana and chocolate combination wins over apple for me any day.
I love your analogy about the stockings. It takes me back to my days in a children’s choir when I had such trouble keeping my sheer ink-navy pantyhose intact.
Audax Artifex said,
May 27, 2009 @ 9:36 am
Very clever your deconstructed strudel and I just love the banana strudels – I’m sure the first one does count. Very beautiful phptos. Your blog is great and will be visiting often.. I really like the deconstructed one when I look at it a wonderful take on this month’s challenge. Cheers from Audax in Australia.
Betty said,
May 27, 2009 @ 9:41 am
They both look amazing. Almost too pretty to eat. Your creations are always stunning!
Claire said,
May 27, 2009 @ 9:42 am
Cool, not what I would have thought to do in the least. The second version, the banana, looks like a piroulline! SO good!
Caitlin said,
May 27, 2009 @ 9:46 am
Not gonna lie, I had a lot of fun walking around the kitchen saying apfelstrudel over and over again. Those Germans, such a funny language
I really love the banana version – It just sounds so wonderful!
Hilda said,
May 27, 2009 @ 10:04 am
Brilliantissime! (to mix the French and the English together that is). And I cannot tell a lie, I covet those mini strudels, positively covet them (banana and chocolate are my friends), although I am so intrigued by the creme brulee done with both gelatine and agar which can cool and then be warmed up.
This was one of the first knead-me dough that actually liked me back and stretched without holes, crazy talk.
Cakelaw said,
May 27, 2009 @ 11:14 am
LOL – stroppy noodle! I love, love, love your deconstructed streudel (who doesn’t love apple and vanilla custard?), and the mini streudels are cute.
Sneh said,
May 27, 2009 @ 11:41 am
Wow Y! You really are a genius
. What a fun way to present your strudel, you know I have also thought of something similar, I have thought of edible paper strips everytime someone mentioned “Strudel”. Oh and can I come with you on that trip to Vienna? Sounds so divine, I’ll behave 
Howard said,
May 27, 2009 @ 4:17 pm
wow, love the look of them both but if I had to pick one it would be the mini strudels! I also often day dream about eating foods from their country of origin, I’ve had a few good experiences eating local food overseas while watching the world go by.
Lisa said,
May 27, 2009 @ 4:53 pm
Y, I’m speechless – your creativity is astounding and gorgeous. I’m in love with both versions, but want those mini banana strudels desperately! You are SO talented!
LegalAlien said,
May 27, 2009 @ 5:32 pm
Interesting reinterpretations, I love the ministrudels.
Beautiful pictures!
cooke said,
May 27, 2009 @ 6:18 pm
Me encanta tu reinterpretacion deconstruction-de unapeflstrudel….mas que el orginial…..felicidades
Christy said,
May 27, 2009 @ 6:40 pm
I don’t have enough patience to make the traditional strudel either, judging by the “major leakage of strudel filling into baking tray” incident at culinary school. I will try making it the traditional way though, just to see if I’ve become any more patient since the last time I made it two years ago. Hahaha! I’ve made myself laugh now!
But I will enlist J’s help on this one. He’s got the right kind of hands to make strudel, pizza and pasta.
Christy said,
May 27, 2009 @ 6:42 pm
Oh, I forgot to ask you to mail over a couple of those mini banana strudels to my address. Not that the other one doesn’t look yummy; I just figured the cigar strudels would be easier to send by mail.
Lisa said,
May 27, 2009 @ 7:45 pm
amazing. they look incredible. You are always so creative with your daring bakers challenges!
Sophie said,
May 27, 2009 @ 7:54 pm
Wow,….excellent! fantastic!! Both versions, Y!!
I have something for you at my website: I just gave you an award: please come over @ my foodblog & pick it up!!! congrats, my foodie friend!
Aparna said,
May 27, 2009 @ 8:54 pm
I’m almost speechless at your creativity. I just saw Helen’s (Tartelette) and now I see your intepretation of the strudel………. Gorgeous.
Alli said,
May 27, 2009 @ 8:56 pm
beautiful interpretation!
Andrea said,
May 27, 2009 @ 10:18 pm
A lovely job on both, and I particularly like the banana strudels. Yum!
jo said,
May 27, 2009 @ 10:35 pm
Oh wow, this is a work of art! I have no words but simply wow again! Love the flavours and presentation but I like the banana strudels best.
FFichiban said,
May 27, 2009 @ 10:37 pm
Mmm strudel brulee? And omg banana, choc, caramel and peanuts!! Brilliant!!
tonic said,
May 27, 2009 @ 11:09 pm
Absolutely stunning!
deeba said,
May 27, 2009 @ 11:24 pm
Just jaw-dropping gorgeous. Can’t choose between the 2. Love the creativity in each one…& both pictures are beautiful! Brulee & strudel together makes things very intriguing indeed!
Tartelette said,
May 28, 2009 @ 12:50 am
You and that apple compote
Brilliant through and through! Both takes of the challenge are just outstanding!
LeeYong said,
May 28, 2009 @ 12:59 am
beautiful!!!! Damn! Most Outstanding!
Susan said,
May 28, 2009 @ 1:15 am
Good Lord! That’s one heck of a beautiful interpretation! I am overwhelmed!
Veron said,
May 28, 2009 @ 1:23 am
Oh..my…God!!! Cinnamon apple and vanilla custard in one dessert…please shoot me now!
Chez US said,
May 28, 2009 @ 1:23 am
Brilliant! Brilliant! I love this idea and it is outstanding – fantastic job!!
I wish I could have a piece with my coffee right now!
Vera said,
May 28, 2009 @ 1:57 am
Awesome, Y!
Ria said,
May 28, 2009 @ 2:03 am
Stunner!! I can think of no other word to suit your creation!!
J
Jenna @ Newlyweds said,
May 28, 2009 @ 2:08 am
Love your interpretations of the strudel! Great job
Jen Yu said,
May 28, 2009 @ 2:16 am
Girl! You really know how to do it right. I love both versions of your strudel. My word, you are such a creative inspiration, my dear. That first one is *awesome*. xxoo
Shellyfish said,
May 28, 2009 @ 2:42 am
I so love your deconstructed and reconstructed versions of the strudel! You’re really full of inspiration. I need to try those minis – I think they would be as fun to eat as they would be to make.
Lisa is Bossy said,
May 28, 2009 @ 6:02 am
What I would give to take a spoonful of that creme brulee and apple compote – you have me sold, and I don’t usually love appley things either! I love your creativity and the little banana, chocolate, caramel strudels are making me swoon in my office. I just finished lunch – definitely time for some sweets! Beautiful photos!!
Angela @ A Spoonful of Sugar said,
May 28, 2009 @ 9:26 am
Wow, I am absolutely blown away, Y! I must, must try that warm set custard. It sounds and looks utterly amazing.
Lorraine @NotQuiteNigella said,
May 28, 2009 @ 9:39 am
Hubby is laughing heartily now. He suggested that I make banana strudel and I poopoohed it! However in my defence I didn’t think to do delicate batons like you have. More a hulking great big strudel.
kellypea said,
May 28, 2009 @ 9:47 am
Absolutely fabulous! Totally agreed on the word “strudel” and we’ve been muttering “glockenschtroodle” for a week because of it, cracking up each time one of us mentions it. Easily entertained, I guess. The creme brulee version sounds fabulous, and the banana has me swooning. Thanks for the inspiration!
Zoë Fançois said,
May 28, 2009 @ 9:49 am
Fantastic! What a wonderful interpretation of the strudel. Both forms are gorgeous!
Juliana said,
May 28, 2009 @ 10:27 am
WOW, looks great! Very creative…love the pictures! Creme brulee…love it! Congratulations for such a nice work.
art and lemons said,
May 28, 2009 @ 10:39 am
Utterly amazing, both the photos and strudels.
Dana McCauley said,
May 28, 2009 @ 10:59 am
Y, you are a deconstruction dessert diva! Very well done indeed.
Sophie said,
May 28, 2009 @ 4:20 pm
My dear Y, Yesterday I gave you an award: please come over @ my foodblog & come to pick it up!! Why?? Because you deserve it!!
gine said,
May 28, 2009 @ 8:44 pm
Looks great
. Love the mini-ones 
!! XOXO
Anita said,
May 28, 2009 @ 9:22 pm
I love your take on the strudel – for both of your designs. I could definitely eat a couple of the mini banana ones at the moment
Laura said,
May 29, 2009 @ 12:09 am
Y, those mini strudels look amazing, chocolate and bananas, oh my!
I have The Last Course too and love it.
Great job as usual!
jillian said,
May 29, 2009 @ 12:41 am
So beautiful and creative! I really love the mini ones!
Natalie said,
May 29, 2009 @ 2:17 am
Simply glorious reinterpretation. I love the small banana strudels with all the yummy drizzled chocolate. Great job on your pictures too!
Natalie @ Gluten A Go Go
clumbsycookie said,
May 29, 2009 @ 3:04 am
The little strudels are adorable but the strudel dessert has such charm! So creative of you!
Jenny Tan said,
May 29, 2009 @ 7:01 am
Oh boy, those looks so delicious!!! Wish I could taste them!
Lauren said,
May 29, 2009 @ 12:18 pm
Yum!! I love what you did with the strudels =D. Your pictures are beautiful!!
cakebrain said,
May 29, 2009 @ 3:37 pm
Zowee! your pics are gorgeous! You have elevated strudel in my eyes!
Manggy said,
May 29, 2009 @ 4:53 pm
Your reinterpretation leaves everyone in the dust. That is seriously out of this world, Y. And you are a pastry genius of the highest caliber
lisa (dandysugar) said,
May 30, 2009 @ 12:29 pm
Wow, gorgeous unique creations! I love those little banana strudels- your ideas are so genius! Beautiful photos!
Dimah said,
May 31, 2009 @ 1:28 am
Wow! beautiful, that’s all I can say!
cathy x. said,
May 31, 2009 @ 1:40 am
wow 79 comments! that’s impressive! nice strudel too by the way
kaffeehaus is such a good book. i bought breadcrumbs just so i could make a cake (some time in the near future i hope)
Elyse said,
May 31, 2009 @ 5:15 am
As much as I love your mini-strudels, I ADORE your deconstructed strudel. What a gorgeous presentation and a fabulous looking dessert. So genius! I have little patience, too, so I’m not sure how well I would fair working with strudel dough (especially when there’s no “nail polish” fix for the holes).
anjelikuh said,
May 31, 2009 @ 6:37 am
The vanilla custard idea is genius!! Your patience surely paid off
Thip said,
May 31, 2009 @ 7:01 am
The first presentation looks really cool, Y.
Y said,
May 31, 2009 @ 8:25 am
Just wanted to say thanks to all for the comments/feedback! I haven’t had time to check out everyone’s DB masterpieces yet, but will eventually!
Linda : Yes on both counts. The agar can withstand higher temperatures than the gelatine.
Sophie : Thank you so much for the award! x
theprojectivist : The McD apple pie used to be a favourite childhood snack. Haven’t touched it since, but I fond memories of that crispy crust and goey filling.
Lorraine : I wouldn’t have thought of doing a banana one either, if not for Claudia Fleming.
Holly said,
June 6, 2009 @ 11:03 am
Simply amazing!
Jude said,
June 9, 2009 @ 4:48 pm
Fantastic presentation. The last thing I expected to see in a strudel post is a neatly sliced cube!
marvellous said,
June 12, 2009 @ 2:12 pm
Even without the brilliant photographs your writing perfectly captures the dish. I love the stroppy noodle/ strudel and man with raisin eyes image!! Stellar!
Roses R Red said,
June 19, 2009 @ 3:02 pm
Those strudels look fantastic! What I would do for one of those right now…
This is my first time visiting your blog and I have to tell you how much I adore your photos. What lovely ways you present your dishes. They all look scrumptious
Rose
Laura said,
July 9, 2009 @ 11:57 am
Wow!! Amazing pictures and such incredibly creative ideas. I love the idea of seperating out the strudel shell from the apple (no getting soggy). I also love the crisp geometry of the apple under the randomly shaped shards of strudel crust.