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.
I had never made apple strudel before so this was a very interesting challenge. I will admit to being worried after I read the instructions (anything that involves tissue-paper-thin dough is usually very frustrating [e.g., phyllo dough]), but it ended up being fairly simple.
Although my dough never got stretched out to the 2×3 foot dimensions that were given in the instructions, I think it could definitely be described as tissue-paper-thin:
It looked pretty yummy when it was done, too:
But then I took a bite and I was, well, a bit disappointed. I think it came out tasting like it was supposed to, it’s just that this kind of dessert is not at the top of my dessert hierarchy. This is a very delicate, not overly sweet dessert – probably a big scoop of vanilla ice cream would have helped it a bit but since ice cream falls quite low in the hierarchy, I didn’t have any on hand to serve with it – and I’m afraid my dessert tastes run to the more substantial.
I gave it to my parents to share with my grandparents and reports came back that were positive, so even though I’m not a huge fan, I think I’ll count this as a success!
Click on the Daring Kitchen logo to see our temporary blogroll where you’ll find lots of beautiful strudels to drool over!
Apologies again for the poor quality photos – I still haven’t found the plug for my camera charger and have been forced to rely on Edward who, despite taking perfectly good holiday snaps, is a tad out of his element with attempts at artful foodie photography…
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