DB: Strudel

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.

Using this recipe, I made both savory and sweet strudel. For the savory filling, I roasted potatoes, garlic, broccoflower and onions in some butter and olive oil. I seasoned them with garam masala, cumin, coriander, aleppo pepper and salt. In part due to the lack of moisture in this filling, it almost reminded me a lavash bread crust.


My sweet strudel was a strawberry-rhubarb. I sprinkled some demerara sugar into the crust along with the breadcrumbs and then again over the top.

It's better to photograph strudel with moist filling soon after baking. 24 hours later, it tasted fine, but looks a little mushy.


Could you read the newspaper through my dough? Not really, I got a bit frustrated as it began to tearing.