Gosh, today is Daring Bakers Day, I completely forgot!

Vite vite in the kitchen and bake the Apple Strudel.

09:30 am

Making the dough is easy. I make just half of the quantity.

Strudel dough
makes 1 strudel

100 g unbleached flour
1/4 teaspoon salt
52 g water
15 g vegetable oil, plus additional for coating the dough
1/4 teaspoon raspberry vinegar

Mix all the ingredients and knead by hand until you have a soft dough.

09:45 am

For the filling we are allowed to do something different. As I have a lot of ripe bananas I go with bananas and walnuts...

09:50 am

Banana-Walnut Filling



50 g butter
100 g sugar
2tb rum soaked sultanas
3 bananas
150 g walnuts

Gently melt the butter in a big frying pan with the sugar until it is just starting to caramelise. Add the bananas, walnuts and sultanas and cook gently in the pan for 2 minutes. Take off the heat and leave to cool on the side, leaving the mixture to set slightly.

10:10 am

Preheat oven to 200 C.

10:15 am

Roll out the dough on a lightly floured board. Lightly flour a clean towel with no nap (important! my had some naps!), place the dough on it and 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 starts to look translucent and you can read a newspaper through it.

10:30 am

Place the banana mixture as a cylinder at the bottom of the pastry. Fold the edges over and roll it up.

Place the strudel on a greased baking sheet, seam side down. Brush it all over with 1 1/2 tb melted butter and bake for 15 minutes...

10:50 am

Brush the Strudel again with 1 tb melted butter and bake it another 10-15 minutes until it is deep golden brown.

11:05 am

Cool Strudel 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.

12:10 pm

Tadaaaa!

A slice of my Banana Strudel!

to be continued... done!

Verdict: Making the dough was easy peasy. I don't know why I was scared before. ;-) The banana walnut filling is too sweet for my taste. Next time I would reduce the amount of sugar.

***

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.

Don't forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles
February 2009 Challenge - Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge - Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
April 2009 Challenge - Cheesecake with Lemon Curd Topping

More entries and recipes in English.

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