Daring Bakers – May 2009: Apple Strudel

When the strudel is baking is smells so good.  I love apple-whatevers and so I totally enjoy the smell of baking apple pie, apple crisp or apple cobbler.   The apple strudel doesn't smell like any of these – but the aroma of the apples with the sugar and rum – divine!

I made a couple of small adjustments in the recipe:

• Used 1 cup of walnuts instead of 1/2 cup
• 1/2 tsp of cinnamon instead of 1/4
• 4 apples – using 2 Granny Smith and 2 Pink Ladies

I made the dough the evening before leaving it out for two hours and then into the fridge.  Before forming it, I had it at room temperature for about 2 hours. It became a mess trying to work it on cheesecloth, so I just worked it on the counter with hardly any flour at all.    It proved a challenge rolling it with all the filling and I did have some rips.   I didn't use a rolling pin.  I basically worked the dough to paper-thinness by pulling.

A silly side-note, I forgot to buy raisins so I raided a box of cereal and picked out 3 Tbsps of raisins!  Improvisation at it's best.

I'm into sweet and this recipe didn't turn out as sweet as I would've liked.  Maybe it was the apples?

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.

==========================================

Note: The recipe has been intentionally been omitted from this post. It wasn’t a great recipe and I wouldn’t use that particular recipe again.