Vegan Apple Strudel! It’s the May Daring Bakers Challenge!

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This was a very fun challenge to make. I must admit I was a hair daunted when I printed out the three pages of instructions, but once I saw that everything was broken down I knew it would be ok, plus I had help :

GuppykneadingGuppy kneading the dough.

I was prepared for a real struggle with the dough, but was amazed by how easily the dough rolled out to paper-thinness. It was a real pleasure to work with. There was a little tearing and a few holes did develop, but they were hidden once the strudel was rolled up.

Vegan Apple StrudleRolling was the best part!

We had a great time rolling the strudel up – Guppy was a giggle machine and kept trying to sneak apple slices.

Vegan Apple Strudel

Just out of the oven…

Strudel Cross-section

Look at those delicious apples!

Here’s the fine print before I forget :

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 must say I was a bit disappointed with the final product. As I was preparing the bread crumbs I found myself thinking that there were an awful lot of them…but not being a terribly experienced pastry chef I didn’t listen to my instincts (which told me to half them) and followed the recipe. The strudel’s crust was light and flaky and just what I’d hoped, but the apple filling was really quite dry. I think that the breadcrumbs soaked up all the goodness…that’s just my theory. It was edible, but not as fantastic as I’d hoped. My big lesson learned this month : follow your intuition and you’ll have nothing to regret!

Thanks so much to our hostesses this month for choosing this recipe! I’d never made anything like it before, and it was fun, educational and delicious! And don’t forget to check out the other Daring Bakers, too!

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45 thoughts on “Vegan Apple Strudel! It’s the May Daring Bakers Challenge!

  1. It was a funny thing stretching that dough wasn’t it? It seemed a little odd somehow. I was a little meh about the taste of the dough and the bread crumbs did not appeal to me at all so I made brown butter shortbread from Tartine instead and put that in, it didn’t soak much of anything up but it tasted good, so that’s a good trade-off right?
    I just realized that I tweeted that I hoped Guppy was feeling better and wrote he! but of course meant she.

  2. The shortest sous chefs are the best, right? How adorable is she! The strudel looks good, too. :-)

    (If you’ll take a crafty suggestion, I bet she’d be even cuter, if possible, in a chef’s hat and apron.)

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