I loved this Daring Bakers’ Challenge. I hadn’t made a strudel in years, not since I worked in a restaurant and had lots of space and hands to help. In fact, this is the first time I’ve ever stretched strudel dough solo. When I was in culinary school we made one as a class that stretched out about 5 feet long and was nearly transparent. Never half measures at the CIA. There were at least 6 of us gingerly pulling and stretching and our instructor, Stacy Radin, was coaching us through the whole process. I think we all napped after that class!
I went into this apple cherry strudel recipe thinking I’d be lucky to come out alive, and in the end I vowed to make it often. I had a wonderful time, it went together very easily and the strudel was flaky and delicious! It is all about staying calm and allowing the dough to speak to you. Yeah, you heard me, the dough will tell you when to pull or stretch or just leave it alone! I suggest some chamomile tea, your favorite jazz CD and just have fun with it.
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 Read More