A DB challenge results in a clash of cultures and constraints

May 30th, 2009 · Lisa · Fun with Friends, Recipes, Savory · Comments

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.

You may have noticed a sudden increase in posts about strudel that occurred approximately three days ago. I know, I’m late! I really wasn’t sure I’d be able to participate at all this month. But I heard such rave reviews about the recipe from all of the Daring Bakers who rolled with the strudel challenge, so in the end I caved and created a savory twist (or roll) on the challenge.

The dough recipe was already vegan so there was no need to make any alterations. I did end up substituting spelt flour and of course had to compensate by adding a little extra flour to the recipe. Here is my ball of strudel dough after it rested for 90 minutes.

I rolled it out as thin as possible. I was very impressed with how easily it was to work with. After just a couple of minutes I had achieved the paper-thin quality I was looking for.

For the filling, instead of the apple-raisin-rum combination suggested in the recipe, I decided to use up some of the leftover filling I had from Terry’s chickpea and potato enchiladas. I just hate to bake apples – they are so lovely in their raw form. So, the resulting strudel was a German-Latin fusion.

After baking the strudel for 30 minutes in a 400 degree oven I plated it with some salsa, dots of pine nut cream and cilantro. The crust was thin and flaky, which was a great contrast to the creamy texture of the potato and chickpea filling. I would definitely make this again. The simple dough provides a great foundation for experimenting with different flavour combinations. Next, I think I might try a wild mushroom strudel.

I’m glad I didn’t let time constraints keep me from taking up this Daring Baker’s Challenge. I had never attempted a strudel before, but I now think that this simple recipe would be a great addition to any dinner party (as the main course or dessert).

Check out what the other Daring Bakers created.

3 Comments

  1. Posted May 31, 2009 at 8:44 pm

    GORGEOUS!! Oh my, does that combination of flavours ever sound awesome!

  2. Posted June 2, 2009 at 3:54 am

    This looks & sounds amazing! I really should have done savory – so many possibilities!

  3. Posted June 2, 2009 at 12:12 pm

    It left me craving a sweet version, so I guess the grass is always greener on the other side of the fence.

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