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.
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.