I've always been curious about making strudel. Going into this challenge all that I knew about strudel was that it was a lot of work. Now that I've made my first strudel, I can definitely confirm that to be true...
First the obligatory challenge info: 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.
If you are looking for the recipe check out Linda or Courtney's blogs. Our hosts were gracious enough to allow us to fill our strudels with sweet or savory. Instead of a traditional apple strudel, I decided to go for a spiced port poached pear filling riffing off of my pear gruyère pie. The filling was good, but my strudel didn't turn out as tasty as I would have liked. I got my dough pretty thin and stretchy, but I don't think it was thin enough, so when it baked up the final product wasn't as yummy and flakey as I would have wanted.
That said, it was pretty darn cool to stretch the dough until it was the size of my table and I did feel rawther bakerly rolling up the strudel with the assistance of the table cloth.
I'd like to attempt strudel again, but next time I'm asking my Austrian great aunt for her recipe!