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:
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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).
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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).
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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.
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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.
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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.
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)
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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.
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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).
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Make the strudel dough as described below. I used 1/2 of the dough & half filling ingredients for the each variant.
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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).
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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.
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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.
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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.
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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! 
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 dough
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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.
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Stir in the fruit, lime juice, cinnamon and cornflour. Mix well.
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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. 
Wow. All your strudels sound unbelievable and the pictures are absolutely gorgeous. My sweet tooth is telling me to try the apricot plum first!
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!
Wow! I never thought I would want to eat strudel so bad until I saw your pictures! Everyone of them look so scrumptious!
Great job Deeba! I love the pouch! 🙂 Very cute! 🙂
Deeba, what gorgeous sounding fillings! 😀 Amazing job and I love the little dumplings too-too clever!
spectacular! deeba this is simply gorgeous!
Beautiful, of course!
I liked your cute “potli” strudel too. 🙂
And that’s a lovely quote about the nutritional info on the strydel. 😀
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.
Wow Deeba, I love the choices of the filling. Mango sounds delicious. Well done as always!
I love the idea that apple strudel has more vitamins than beans – bring on the strudel!
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!
AWESOME!!Awesome!!awesome!!
Swear deeba… loved the pics.. loved the mango combo!!
great job..loved the pouch and the mango filling especially!
Gorgeous looking pictures deeba..love the mango strudel!!
Lovely clicks Deeba..Those pouch strudels are tempting me….!!
gorgeous and I am certain delicious!
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 😉
I love the little dumplings. Such a great idea. Just wonderful looking strudels.
What gorgeous and delicious looking strudels! You did a wonderful job here!
Cheers,
Rosa
I love kneading bread too but with gluten free I “spatulate”. Is that even a word?
Beautiful pictures and strudels. You are incredibly talented.
so many varieties and hard work here deeba. great challenge!
Mango strudel…. am stoned as hell……
Ure brilliant…..
Hats off for the gorgeous pics…..Wow looks droolworthy…..
Oh wow, I absolutely love all your versions. I’m already drooling big time just by looking at the pictures.
Beautiful! I love the little pouches that you made. They look just perfect!!!
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
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.
I remember my mom making strudel. I can see why making the dough would be very therepeutic if it comes together so easily.
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…
Your stone fillings sound gorgeous!!
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!
OH WOW! I low fat dough… mango… what’s not to love!! And your pictures are beautiful!!!
I really enjoy your photography and you did an amazing job with this month’s challenge! Delicious combinations!
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!
Great job… so cute. I love that little bundle and all your fillings.
Wow, mango strudel!!! How fantastic. I love a break from tradition, and who doesn’t love mango? Yum!
Fabulous as always,
can’t wait to try with mangoes:)
Outstanding strudels! They all look so good, I wouldn’t know which one to pick first!
Beautiful strudels and pictures! I love the pouch Idea. Wish I’d thought to do it with my leftovers!
I love the mango filling and the apricot plum filling and the little pouch strudel is so adorable! Excellent!
Wow, all the different kinds sound really amazing! YUM…I totally want to try that apricot-plum one. 🙂
Wow, you did lots of different/unique things w/ your strudel challenge. I love the mango filled one, and that pouch is just darling 🙂
Wow! I’m impressed. I love the pouch strudel and mango strudel sounds fantastic. Great job!
These are incredible. And I love your picture- thanks for sharing them!
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!
Beautiful! I especially adore those little strudel bundles 🙂 Too cute. Love all of the different fillings you chose. Great job, as always!
Beautiful Deeba and am in love with the pouch!
Beautiful strudels! My favorite is that little pouch strudel, it’s so pretty. And that mango filling sounds wonderful.
I’m dying for a strudel now!
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.
Hi Deeba! I have a little something for you 🙂
http://artofdessert.blogspot.com/2009/05/lemonade-stand-award.html
Oh my gosh, that looks so perfect and delicious, I can almost taste it!
Really beautiful post, pictures, and strudel. Im so happy yopu enjoyed this challenge.
Another wonderfully orchestrated Daring Baker recipe from you Deeba, It looks wonderful!
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!
Your mango strudel is just pure genius! I love it!
What wonderful flavors and components Deeba. I love the savory version as well. As always you rock on the challenge scene!
They look out of this world!! And that pouch is the cutest thing!
Now, that’s a post title that oughta garner some attention! 🙂
I love, love your mango strudel! Great job on this month’s challenge!
Wow I love your strudels and the pouches looks amazing!
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 😀
Strudels sound great and the pouch strudels are so cute!! Nice work!
Deeba-
You seriously outdid yourself, i mean all those versions, even savory. Amazing sowing here today.
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!
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!!
I love your little money bag style strudel, it looks gorgeous!
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!!
Gorgeous! Love the savory approach.
I love the savory strudel, I wish I had it for lunch today! fabulous job!
Love how your strudels look and their fillings, very yummy! Love the little pouches too 🙂
WOW Deeba!!!!! I think your strudel is absolutely fantastic, one timr more, I think you are a master!!!xoxoxoxoGloria
love the pouch strudel!! it looks like a little xiao long bao dumpling 🙂 u’re a baking goddess. x
Good grief, you are no good for my diet!! I gain weight just reading your blog!
Gorgeous! I especially like how you topped yours with coarse sugar, and that strudel bundle is so cute. 🙂
Deeba, like always, you are amazingly creative! And you used my favorite fruits too! Love it, thanks a lot!
Stunning Deeba. The Apricot Plum sounds the best! Love the savory one too! Very Very cute pouches.
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.
Once again your final products look really gorgeous! Thanks for sharing!
OMG!! I would love to dig right into that Mango Streusel Deeba!! looks like a perfect creation:)
Yum!! Your strudels look amazingly good =D. I love the flavours you chose and the cute little pouches!!
They all look good but I’m just enamored of that purse! But excuse me, who would call loving to knead dough nonsensical?
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!
Just beautiful! I love the little one!
All of them looks just AMAZING! well done deeba
I love all your creations, wonderful job!
Your Pictures are amazing..I just found your blog…I’ll be a regular for sure.
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!
Wow, You went all out. I love the little pouch strudel. Great job on your post.
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!
your pouch strudel is adorable!!!!! extra props for your creativity!
Thanks for visiting my blog. GREAT looking strudel. Yum, mango! And I love the little pocket/pouch one.
I would love to taste your strudel. Your pictures on this post are beautiful.
Have a gread day 🙂
Amazing! both savoury and sweet looks absolutely delish! Too bad I had to miss out this month’s challenge. Exam-itis strikes again!
Great looking strudels and photos! I really like flavour combinations in both fillings.
Your strudels look amazing, and I love that 'pouch' strudel. So perfectly presented 🙂
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!