SAVOURY

Stone Fruit Strudel … getting stoned on strudel!

2009/05/27 / 98 Comments
“I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel contains four times the vitamins of a bushel of beans.”
S.J. Perelman
2009 05 093The 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. Collages74These are exciting times for the Daring Bakers. I’ve reached a stage where the next challenge seems more exciting than the one gone by. Month after month, one keeps wondering what the next challenge is going to be, & the excitement is palpable. I checked a 100 times on the 1st of May but it hadn’t been posted, because we wake up to a new day before the West. Courtney aka Coco aka Glamah caught the buzz the minute it was posted, & twittered about it. I swooped down almost instantly. YAY…An ‘Apple Strudel’, with room for creativity on the filling. db+STRUDEL8 1First thoughts:
YAY, no eggs (I love that)
A dough to knead…yes! And it was a simple dough at that, & LOW FAT!!

Stone fruits creeping into the market = YUM filling options!

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
Ingredients:
1 1/3 cups unbleached flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
Method:

  • Combine the flour and salt. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and knead to a soft dough. Continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally (check the hosts blog for making it by machine).
  • Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
  • It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
  • Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
  • The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled. db+STRUDEL10
I love kneading doughs, however nonsensical that might sound, but I do find it therapeutic. This dough was no different. I kneaded it, I flung it on the counter several times…& I think the more you hit it, the better it gets. Was beautiful to work with after 2 hours of rest, and overnight on another occasion. I divided it into 2 because I wanted to ambitiously try 2 different sweet fillings, & almost got cold feet halfway through. It’s the peak of summer here & the market is flooded with stone fruits. Apricots, plums & mangoes were just surfacing in the first week of May, so my strudels got ‘stoned’! Collages75Mango strudel
adapted from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
Ingredients:
1/3 cup raisins
1/3 cup vanilla sugar
1/2 cup unsalted butter, melted, divided
1 1/2 cups fresh bread crumbs (made from 3 slices of fresh brown bread, edges trimmed)
1 recipe strudel dough (recipe above)
1/2 cup toasted walnuts, coarsely chopped
1 ripe mango, peeled & chopped (300-350gms)2009 05 091Method:
  • Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
  • Put the rack in the upper third of the oven and preheat the oven to 200°C. Line a large baking sheet with baking paper (parchment paper).
  • Make the strudel dough as described below. I used 1/2 of the dough & half filling ingredients for the each variant.
  • Spread about 1 1/2 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands).
  • Sprinkle the buttered dough with 1/2 the bread crumbs. Spread 1/2 the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the mangoes with the raisins & the vanilla sugar. Spread the mixture over the walnuts.
  • Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel. Brush the top with the remaining melted butter. Sprinkle with vanilla sugar.
  • Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.db+STRUDEL13
  • I made this little ‘pouch strudel’ with the left over trimmings…

Check for some handy tips on the hosts blogs – Courtney of Coco Cooks and Linda of Make life sweeter! 2009 05 095Apricot and plum strudel
Sugar roasted fruit and toasted walnuts make a fabulous filling for sweet crisp strudel
Inspired by Mike Robinson, as adapted from UKTV Food
Ingredients:
250g apricots & plums
1 sachet of vanilla sugar (or icing sugar, for dusting)
Handful dried cherries (snipped)
1/2 tsp ground cinnamon,
1/2 tbsp cornflour
Juice of 1/2 lime
50g walnuts, toasted and roughly chopped
2 tbsp vanilla sugar (or golden caster sugar)
1/2 quantity strudel doughdb+STRUDEL12 Method:

  • Peel, core and slice the apricots and plums. Lay them on a baking tray and dust with vanilla/icing sugar. Bake for 15 minutes. Leave to cool and then transfer to a large bowl.
  • Stir in the fruit, lime juice, cinnamon and cornflour. Mix well.
  • Then follow the recipe for the mango strudel above.

They were pretty straightforward to make, & very really scrumptious because of the crisp breadcrumbs within. I think the pastry works better if rested overnight, and is one of the simplest I’ve ever made. Apple strudel has been on my to-do list for absolutely ages, ever since I saw it on Manggy’s blog ages ago. db+STRUDEL7 1I went on to make a savoury version too a few days later as I was quite taken in by the ease & lightness of the dough. I did this one with shredded grilled chicken, roasted red bell peppers, mango/peach salsa & mozzarella. This savoury version was very delicious too, & served as part of the main meal. db+STRUDEL5+copy

THANK YOU Courtney and Linda for hosting a great challenge … Collages76Please do stop by at the Daring Bakers blogroll and take a look at all the fantastic strudels Daring Bakers across the globe have rolled out!
Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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98 Comments

  • Sara

    2009/05/27 at 2:53 am Reply

    Wow. All your strudels sound unbelievable and the pictures are absolutely gorgeous. My sweet tooth is telling me to try the apricot plum first!

  • Dharm

    2009/05/27 at 3:08 am Reply

    YaY!! Deebs, I think we are starting to act like twins! My strudel looks like yours and I too made a ‘pouch’ with the leftovers, although it doesnt look as pretty as yours!! Great Job my friend!

  • Terecita

    2009/05/27 at 3:27 am Reply

    Wow! I never thought I would want to eat strudel so bad until I saw your pictures! Everyone of them look so scrumptious!

  • Lorraine @ Not Quite Nigella

    2009/05/27 at 6:05 am Reply

    Deeba, what gorgeous sounding fillings! 😀 Amazing job and I love the little dumplings too-too clever!

  • Aparna

    2009/05/27 at 7:07 am Reply

    Beautiful, of course!
    I liked your cute “potli” strudel too. 🙂
    And that’s a lovely quote about the nutritional info on the strydel. 😀

  • Happy cook

    2009/05/27 at 7:28 am Reply

    Beautiful and so so yumm, like aparna said i love your bundle too.
    It is a wide range of choice here for filling.
    You indeed are a perfect baker.

  • Arwen from Hoglet K

    2009/05/27 at 7:37 am Reply

    I love the idea that apple strudel has more vitamins than beans – bring on the strudel!

  • lisamichele

    2009/05/27 at 7:37 am Reply

    deeba, deeba, deeba, when will you stop amazing me with your delicious creativity, gorgeous photos and all around talent? NEVER! Ever since I saw your mango strudel early on, I was in love. Love the mini pouch strudel too! You are a kitchen goddess!

  • Zita

    2009/05/27 at 10:39 am Reply

    The strudel bun is so cute… and of course all of the other strudel are to drool for..always love your pics and post title 😉

  • Rosa's Yummy Yums

    2009/05/27 at 11:23 am Reply

    What gorgeous and delicious looking strudels! You did a wonderful job here!

    Cheers,

    Rosa

  • BC

    2009/05/27 at 11:31 am Reply

    I love kneading bread too but with gluten free I “spatulate”. Is that even a word?

    Beautiful pictures and strudels. You are incredibly talented.

  • Jo

    2009/05/27 at 12:00 pm Reply

    Oh wow, I absolutely love all your versions. I’m already drooling big time just by looking at the pictures.

  • Judy@nofearentertaining

    2009/05/27 at 12:11 pm Reply

    Beautiful! I love the little pouches that you made. They look just perfect!!!

  • Audax

    2009/05/27 at 12:16 pm Reply

    I just love the pouch strudel and the mango strudel is to die for. The toppings are great… Bravo bravo bravo on the great effort you did. Cheers from Audax

  • Angry Asian

    2009/05/27 at 12:54 pm Reply

    vindee, i am in love with the leftover pouch! 🙂 it’s absolutely adorable. like you, i made sweet and savory versions. {i just wasn’t as enthused…) but i am so glad you enjoyed yourself. kneading is quite therapeautic.

  • Bellini Valli

    2009/05/27 at 1:15 pm Reply

    I remember my mom making strudel. I can see why making the dough would be very therepeutic if it comes together so easily.

  • Arlette

    2009/05/27 at 1:17 pm Reply

    Hello Deeba

    what an amazing ideas with your filling, and making small pouch as well, very clever and creative…
    I love your photos beautiful as always.
    Thank you for you visit and comment, the Chicken Appetizer Strudel is the recipe for using Sumac and its really good, and I am sure you will enjoy every bite, and more…

  • kellypea

    2009/05/27 at 2:03 pm Reply

    As usual, I don’t know where to start here! I saw that little pouch and thought — Oh Man, I should have spent more time trying to figure that out. I was thinking I could make muffin sized pouches, and gave up. Yours turned out beautifully! The quotation is perfect — I agree that these things are light, and healthy. No dripping with buttah like many pastries. The filling with apricot and plum has my tastebuds singing right now…Fabulous Deeba!

  • stephchows

    2009/05/27 at 2:24 pm Reply

    OH WOW! I low fat dough… mango… what’s not to love!! And your pictures are beautiful!!!

  • Bread and Jam

    2009/05/27 at 2:36 pm Reply

    I really enjoy your photography and you did an amazing job with this month’s challenge! Delicious combinations!

  • newlyweds

    2009/05/27 at 2:44 pm Reply

    Oh my goodness, your strudels are beautiful. I love the little pouch strudel, great idea! They all look great, and I love the savory one. Great job!

  • unconfidentialcook

    2009/05/27 at 2:58 pm Reply

    Wow, mango strudel!!! How fantastic. I love a break from tradition, and who doesn’t love mango? Yum!

  • ♥Rosie♥

    2009/05/27 at 3:14 pm Reply

    Outstanding strudels! They all look so good, I wouldn’t know which one to pick first!

  • Barbara Bakes

    2009/05/27 at 3:24 pm Reply

    Beautiful strudels and pictures! I love the pouch Idea. Wish I’d thought to do it with my leftovers!

  • 5 Star Foodie

    2009/05/27 at 3:51 pm Reply

    I love the mango filling and the apricot plum filling and the little pouch strudel is so adorable! Excellent!

  • Sara

    2009/05/27 at 4:44 pm Reply

    Wow, all the different kinds sound really amazing! YUM…I totally want to try that apricot-plum one. 🙂

  • RecipeGirl

    2009/05/27 at 5:00 pm Reply

    Wow, you did lots of different/unique things w/ your strudel challenge. I love the mango filled one, and that pouch is just darling 🙂

  • pinkstripes

    2009/05/27 at 5:15 pm Reply

    Wow! I’m impressed. I love the pouch strudel and mango strudel sounds fantastic. Great job!

  • Claire

    2009/05/27 at 5:40 pm Reply

    Yum! All of these look great! Ha…I read “so my STUDENTS got stoned” instead of strudels! Wow. 🙂 I love mango and that chicken one looks fantastic. You could have a whole meal of strudels!

  • Jen Yu

    2009/05/27 at 5:45 pm Reply

    Beautiful! I especially adore those little strudel bundles 🙂 Too cute. Love all of the different fillings you chose. Great job, as always!

  • Andrea

    2009/05/27 at 6:24 pm Reply

    Beautiful strudels! My favorite is that little pouch strudel, it’s so pretty. And that mango filling sounds wonderful.

  • Raje

    2009/05/27 at 7:18 pm Reply

    Wow!!! your strudels look yum and the Mango Strudel especially sounds delicious. Made me wish I were back in India. I haven’t yet found a mango here that could compete with the ones in India.

  • Angela @ A Spoonful of Sugar

    2009/05/27 at 11:31 pm Reply

    I love your strudel, Deeba! Especially the little beggar’s purse you made with the trimmings (wish I’d thought to do something with them instead of throwing them away!)

    The mango strudel looks particularly delicious!

  • Laurie

    2009/05/28 at 12:31 am Reply

    What wonderful flavors and components Deeba. I love the savory version as well. As always you rock on the challenge scene!

  • Stephcookie

    2009/05/28 at 2:54 am Reply

    Oh my, your strudels look amazing! I’m so attracted to the mango one in particular, mango is my favourite fruit! The pouch strudel is the cutest thing ever. I find kneading dough therapeutic too! And chopping with a cleaver is a great stress reliever 😀

  • noble pig

    2009/05/28 at 5:00 am Reply

    Deeba-

    You seriously outdid yourself, i mean all those versions, even savory. Amazing sowing here today.

  • lisa (dandysugar)

    2009/05/28 at 5:33 am Reply

    Your strudels are absolutely gorgeous, Deeba! The pouch is just darling too! Love both fillings you have, especially the mango. I’m so partial to mango anything. Amazing work!

    Yes, the move went well, still settling in a bit…never seems to end! But, doing well, thanks! Happy to be able to blog again….take care!

  • amritac

    2009/05/28 at 5:42 am Reply

    What I love about all you posts is how you start each one with a very appropriate quote! The strudel looks lovely!

    Oh, and I put you on my roll!!

  • Cakelaw

    2009/05/28 at 12:06 pm Reply

    Yum Deeba! Mangoes, plums and apriocts are all such lovely fruits, and my mouth is watering at the thought of how good these must have tasted. Love your little pouch – I threw out the trimmings!!

  • linda

    2009/05/28 at 3:11 pm Reply

    Love how your strudels look and their fillings, very yummy! Love the little pouches too 🙂

  • Gloria

    2009/05/28 at 5:13 pm Reply

    WOW Deeba!!!!! I think your strudel is absolutely fantastic, one timr more, I think you are a master!!!xoxoxoxoGloria

  • diva

    2009/05/28 at 5:29 pm Reply

    love the pouch strudel!! it looks like a little xiao long bao dumpling 🙂 u’re a baking goddess. x

  • Hannah

    2009/05/28 at 5:47 pm Reply

    Gorgeous! I especially like how you topped yours with coarse sugar, and that strudel bundle is so cute. 🙂

  • MAG

    2009/05/28 at 5:57 pm Reply

    Deeba, like always, you are amazingly creative! And you used my favorite fruits too! Love it, thanks a lot!

  • Soma

    2009/05/28 at 6:15 pm Reply

    Stunning Deeba. The Apricot Plum sounds the best! Love the savory one too! Very Very cute pouches.

  • MyKitchenInHalfCups

    2009/05/28 at 7:26 pm Reply

    AWESOME! Deeba I really love the little pouch strudel!! and your savory would rock my boat any day. Gorgeous.
    I’m totally with you on the kneading. Right now I almost never use my kitchen aid for kneading. I really enjoy going with the kneading.

  • Mansi

    2009/05/28 at 9:41 pm Reply

    OMG!! I would love to dig right into that Mango Streusel Deeba!! looks like a perfect creation:)

  • Lauren

    2009/05/28 at 10:45 pm Reply

    Yum!! Your strudels look amazingly good =D. I love the flavours you chose and the cute little pouches!!

  • Susan/Wild Yeast

    2009/05/28 at 11:38 pm Reply

    They all look good but I’m just enamored of that purse! But excuse me, who would call loving to knead dough nonsensical?

  • burpandslurp

    2009/05/29 at 12:34 am Reply

    goodness! you’re one of the most talented and creative baker I know! I LOVE the little pouch idea…like a fat sweet, juicy dumpling! it would be soooo cool to slit into it and let the insides flow out…yum!

  • Tangled Noodle

    2009/05/29 at 8:53 pm Reply

    When I saw what the DB challenge was at other blogs, I knew you’d have something fantastic! You chose what I would consider the best fruit in the whole world – mango. Delicious!

  • Chris

    2009/05/30 at 7:58 pm Reply

    Wow! You took this challenge and ran with it! Way to go! I don’t quite know where to begin. It was love at first sight when I got to the mango, but then…the apricot plum? Speechless! 🙂 Yummmm!

  • Katrina

    2009/06/01 at 2:50 pm Reply

    Thanks for visiting my blog. GREAT looking strudel. Yum, mango! And I love the little pocket/pouch one.

  • Helene

    2009/06/01 at 9:25 pm Reply

    I would love to taste your strudel. Your pictures on this post are beautiful.

    Have a gread day 🙂

  • ice tea: sugar high

    2009/06/02 at 4:55 am Reply

    Amazing! both savoury and sweet looks absolutely delish! Too bad I had to miss out this month’s challenge. Exam-itis strikes again!

  • silverrock

    2009/06/08 at 11:29 pm Reply

    Hahaha, you're so funny. I love how one of your first thoughts was "yeah! no eggs :P" that made my day. But anyways, your strudel looks amazingly delicious, way to go!

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