Daring Bakers: Studel

So this month's recipe was Strudel. It was supposed to be Apple Strudel but apple just didn't seem right at the time.

I don't know why but I wasn't really feeling it this month. I didn't even check the recipe until the 17th. After I read the recipe this seemed tedious, like making phyllo dough. It's 3$ or something for a box of it, totally worth the price rather than trying to stretch out all these thin layers.

I was home for the weekend and that was the only time I had left to make it so I went at it. I didn't have much trouble stretching the dough. I let it rest for probably 2 hours and then just pulled it. I didn't have a clean cloth table cloth so I used a set of sheets. They were clean. And I rubbed a LOT of flour into it, based on other peoples' comments. I ended up taking it outside to shake off the excess flour when I was done. My neighbors are probably wondering what's wrong with the shrubs that they are white and powdery. Oh well.

I made mine with cherry, blueberry and cheese filling. I forgot the breadcrumbs and the shell was a bit tough. I had to bake it for about 20 mins extra because it wasn't browning.

Edit: Pics added





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.