Daring Bakers and a Strudel Dough

It is once again time for a Daring Bakers challenge and this time, no other than strudel dough. It has been years since I have made strudel dough and if I think about it hard enough, I think I have not made it since culinary school. A long time.

I was pressed for time once again and I thought long and hard about what to do with this challenge, when suddenly, I remembered the individual strudel rolls that Claudia Fleming features in her book “The Last Course”. I thought it’d be a great idea to make individual strudels and pair them with ice cream.

I made the strudel dough twice. I was fairly successful the first time resulting in a really thin dough with minimal tears and only a few wrinkles, but I have to admit I ended up with lots of unusable, dry scraps of dough just because I was not working quickly enough. I wanted to try it again as I felt more comfortable with the task and mostly, because C. brought home some great looking apricots.

I filled the first batch of dough with bananas and pistachio crumble and the second one with the fresh apricots and the same pistachio crumble. I thought creme fraiche ice cream would be a great side for the warm and crumbly strudel rolls and found the perfect recipe in David Lebovitz’s “Perfect Scoop”.

This really was an easy strudel dough recipe and did not find any complications with it. If the dough has been kneaded enough so that some gluten has been developed and then rested so this gluten relaxes, the dough is very easy to handle and stretch. I will definitely use this recipe again.

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.

Strudel Dough

adapted from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and 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.
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).

3. 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.

4. 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.

5. Start working quickly after this point as the dough will start to dry out. If you want to make individual rolls, cut rectangular strips that are about 4.5″x7.5″ long using scissors. I cut them as I was filling them so I didn’t have to move the dough much.

6. Brush the dough lightly with melted butter, dust with a light coating of sifted powdered sugar, a sprinkle of chopped pistachios and then place the filling on the bottom of the shortest sides. Roll the strudel and place it on a baking sheet lined with parchment seam-side down. Continue until all the dough has been used.

7. Note: the first time around I got about a dozen rolls and ended up with lots of scraps just because I was too slow and the dough kept drying on me. The second time around, I worked faster and got about 18 rolls and less scraps. It’s all a matter of practice.

Apricot and Pistachio Crumble Filling

4 apricots, cut into small dice
20 grams sugar
100 grams pistachio crumble
melted butter
powdered sugar
finely chopped pistachios

1. Place the raw crumble on a sheetpan lined with parchment and bake it at 350F for about 5 minutes until lightly golden. Let it cool completely.

2. Toss the apricots and sugar together. Mix with crumble and fill the strudel following directions mentioned above.

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79 Responses to “Daring Bakers and a Strudel Dough”

  1. Nice choice of filling! Your mini apricot strudels look delicious! Great job and perfect pics!



  2. Lucy says:

    They look so yummy! I’d love to try this, but I’m not sure if I might be pushing my cookery skills a little to far :) I’ll report back and let you know how it goes.

    Congrats on the fantastic photography as well.

  3. Liska says:

    I agree – the mini apricot strudels look absolutely fabulous. Beautiful presentation (like always:)

  4. Tartelette says:

    Great combo, apricot and pistachios are like 2 peas in a pod :)

  5. Ria says:

    Brilliant work Aran!!Which culinary school did u attend?

  6. Apricots and pistachio? YUM!!!!! Creative and lovely as usual!

  7. What a incresible recipe! Like always I must say…

    I’m so jealous. I did today an paricot picture and I was very proud of it until I saw yours…. How can you manage to get such a fabolous light….

    Congratulations or your work.

  8. morgana says:

    Impecables, como siempre.

    Qué pena me da no haber podido participar este mes, últimamente el trabajo no me da un respiro.

  9. idu says:

    ez dakit zerrekin geratzen naizen, emaitazarekin, ala edalontzian agertzen diren alberretxikoekin!

  10. Alicia says:

    When my mom was a teenager in the 50s she worked at one of the hotels in the Catskills. The german cook made streudel daily & all I can remember is my mom’s reccounts of how she pulled the dough across her marble table until it was so thin you read through it & the comical attempts we’ve made since trying to do the same.
    Daring & crazy bakers challenge, indeed!!!!

  11. What a delicious filling. Your photographs are absolutely beautiful!

  12. linda says:

    Love the small individual strudelets, and the fillings must have been delicious!

  13. sounds abolutely delicous! apricot photograph is p erfection!

  14. Love what you did here Aran…love the mini strudels. Novel indeed! Beautiful pairings as well. What a gorgeous dessert.

  15. delicious photography of your individual strudels!

  16. simplesong says:

    looks perfectly delicious!

  17. As always, your food and photo ALWAYS makes me drool! Without fail =). I can’t wait to try out this recipe!

  18. Wonderful filling. and with ice-cream..yum yum!

  19. Mary Sue says:

    Beautiful… do you always take your photographs in daylight and how do you manage to make them so white and crispy? :)

  20. Aran says:

    Ria- I went to school at the florida culinary institute. loved it.

    Mary Sue- I always take photos in natural light. I find the best indirect light (I have a room that gets great light) and shoot in manual so I control the aperture, shutter speed and all variables. It’s all about the light.

    Thank you!

  21. Hilary says:

    Beautiful as always. You must have some fabulous natural light in your house!

  22. glamah16 says:

    Yummm. Apricots. So beautiful and elegant.

  23. Lauren says:

    Beautiful strudel =D!! I love the flavours you used!

  24. Dominique says:

    Beautiful! as usual… apricots and pistachios…Mmmm I love! nice pictures… I’m admiring!

  25. Ria says:

    Thanks Aran!! I am thinking of joining a culinary school! :) Thanks a bunch!

  26. Rose says:

    Gorgeous as always! I love the idea of individual strudels. Apricots & pistachios?! Delicious!

  27. the color combination of peaches and mint green to.die.for! i bet they taste yummy too :)

  28. Arlette says:

    this is gorgeous job as usual

    I love the choice of mini strudels, and the stuffing is wonderful , the complete project is amazing Aran.

  29. Jen Yu says:

    Nicely done! The minis are totally adorable :) Love the pistachio (always love pistachio!) – that green color is beautiful.

  30. anna says:

    Awww, adorable tiny strudels! I used apricots and pistachio as well, but obviously yours turned out better than mine.

  31. Jayme Duke says:

    Beautiful. Absolutely beautiful. :)

  32. Hilda says:

    I almost used apricots in mine too but they were actually so good raw that I couldn’t bring myself to cook them, I used peaches and nectarines instead. They look gorgeous and sound delicious Aran. After looking at your and Y’s blogs I am totally gonna have to make mini ones.

  33. Devany says:

    Your pictures remind me of Donna Hay Magazine, really nicely composed and BEAUTIFUL!

    Did you have someone help you stretch the dough? Your filling choices were exquisite.

    devany, Hilo, HI

  34. Aran says:

    Devany- That is a great compliment because I adore Donna Hay. I wish! No, no one helped me stretch the dough. It was so easy though because it was really soft and relaxed… it took literally 7 min max to do it.

    Thanks everyone!

  35. dada says:

    Wonderful choice of filling! You have always greats ideas and your pictures are full of beauty and light.

  36. Karen says:

    Big thumbs up for the apricot and pistachio. Absolutely beautiful photos!

  37. Seanna Lea says:

    Those look delicious. I’ll have to wait to try something like this, because I have a tiny square foot or two of counter space. I’m pushing it to roll anything into a 15″ square much less something as large as this!

  38. I love the mini strudels!! And your dough looks fantastically thin. Just a beautiful job!

  39. cindy* says:

    once again, amazed aran! how do you find the time…but most of all energy. i’m loving those gorgeous apricots!

  40. Zerogluten says:

    A veces pensamos que solo nosotros nos encontramos con inconvenientes en la realización de la receta. Veo que no soy única. De todos modos y pese a tus pequeños inconvenientes, el resultado es siempre sobrecogedor.
    Tus mezclas o combinaciones de frutas frescas llenas de color, los helados maravillosos y esos frutos secos que aportan la calidez necesaria y equilibrada hace que siempre que vengo me vaya con ganas de mas.
    Felicidades Daring, eres maravillosa.
    Besitos sin gluten

  41. Tammy says:

    I love the idea of the banana and the individual rolls are too cute!

  42. Gorgeous strudels, Aran! I love your choice of filling—apricots and pistachio are such a classic flavour combination.

  43. Y says:

    So pretty, Aran! Isn’t Claudia Fleming’s book great? :) Wish I could taste that creme fraiche ice-cream.

  44. Your desserts always take my breath away. Visiting your site puts me in such a wonderful mood, like visiting an art museum or eating an exciting meal! I envy your fruit! ;)

  45. Aparna says:

    I didn’t know strudel could be made into individual servings. These look lovely.
    Your pictures are beautiful, as always.

  46. Those sound absolutely fantastic! I’m a sucker for apricot and pistachio, so that’d be my favorite. The individual strudels look just perfect!

  47. I love individual servings of anything. Strudel? Wow! And what an amazing combination–apricot and pistachio. Lovely.

  48. mary says:

    I like the individual strudels — they look a bit like dessert eggrolls. And the apricot-pistachio filling sounds particularly delicious.

  49. Navita says:

    The apricots almost look like ripe mangoes :p

    So lucky of you to have attended Culinary school Aran.
    I didn’t realize I “loved” cooking till I got married :p

    My first time here and love all this place has to offer :)

  50. Katie says:

    Wonderful. Love your choice of fillings. I made mini ones too.

  51. andaoana says:

    Exquisite as always. I also made mini strudels, but is was because I was afraid to fight a too large piece of dough.

  52. Christy says:

    I think these look so much less intimidating than the traditional version!! You won’t have to worry about being the first one to cut into the beautiful strudel, and you don’t have to share! ;) Plus, you don’t have to wait til you take a photo to taste a few!!

  53. Laura says:

    I love the mini strudels, what a great elegant dessert they make.

    Thanks for the inspiration.

  54. Jeff Stern says:

    Just like your blog image, your recipes are clean and elegant. I have used phyllo to make faux strudel, but now I am inspired to make the real thing!

  55. They are so adorable Helen! And God knows how much I heart pistachio crumble!

  56. Pues ya vez que me confundi de blog! Jejeje! Es que abri el tuyo y el de Helen a la vez y no se porque mientras estaba leyendo el tuyo pense que era el de Helen. Es la edad hija, que se le va hacer… Estos dias no se donde tengo la cabeza, jejeje!

  57. Simply fabulous! They made a thoroughly elegant presentation.

    Natalie @ Gluten A Go Go

  58. Juliana says:

    WOW, both look fantastic! Very nice presentation and so perfectly done….would love to taste it! Really nice.

  59. chefectomy says:

    Honestly Aran, the photos are better than Donna Hay’s. Still waiting for your first photo class…


  60. Aran says:

    Marc- you are too kind but not quite… i wish! what i wish the most is to be able to work with a team like that. that’d be fantastic. thank you very much!

  61. Audax says:

    Saw your picture on tastespotting fab result on this challenge so elegant and classic – your pastry is so thin and flaky just love it. Will visit your blog more often. Cheers from Audax in Australia.

  62. vicki says:

    Wow, I love your site! I always leave hungry. ;) Thanks for all the beautiful photos and inspirations

  63. foodcreate says:

    You will definitely get “oohs and “ahhhs” when you pull this dish out of the oven.
    Thanks for sharing your recipe:)

    And if you can visit me i can visit you:)


  64. Green says:

    Oh goodness another good recipe!!!!!

    Thank you very much.


  65. Lisa says:

    Wow, those are gorgeous!

  66. mouth-watering photos: check
    delicious, jealousy-inspiring (because i can’t eat it right NOW) recipe: check
    amazing and talented patissier: check!
    go daring bakers go! this looks…incredible…!!!

  67. sweetakery says:

    Oh wow! just love the combo, ljust gorgeous! yum!!

  68. this is prob why i am not in darking bakers! i wouldnt DARE to try making strudel!! *Screams.
    yours looks fantastic though dear:)

  69. wow it doesnt even look like a streudal. i wish the bloody DB’s had awards or something, or an actual contest. you’d fill a trophy case :)

  70. Ashley says:

    These look great. I haven’t made strudel since my days in the restaurant. You have just inspired me to give a shot at home.
    It is such a fun and rewarding experience – and so impressive too. I bet my 3 year old would love the stretching part.

  71. Wow, that looks mouthwatering and delicious. I’m sure to be a big hit with my family if I put something like that on the table. I might even get my boys to actually be in the kitchen besides mealtimes. Thanks.

  72. Holly says:

    Ooh, bananas and apricots – how lovely!

  73. Fabulous recipes…Thanks for sharing nice post..
    GIS data processing
    GIS spatial analysis

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