I didn’t pay close attention to the date of posting for this May challenge. I just figured it would be at the end of May, like the 30th or 31st. I did make this strudel on the 26th and planned to post on the 30th. The posting date was actually the 26th! Why am I posting on June 1st? Almost a week late? Because I’m a bad Daring Baker, that’s why. Better late than never, right?
Please excuse my pictures. My camera was destroyed in a flood. By flood I mean that a water bottle leaked in my purse creating a nice pool of water in the bottom of my purse where my camera was located. It was a bad day. So, iphone pictures will have to do until a new camera can be purchased. I won’t hold my breath…
I was excited about this challenge because of the sweet or savory option. Also, strudel dough is something I haven’t ever thought of trying. I love sweets, but I figured this would be a good challenge to attempt something savory. I used the strudel dough recipe and made a spinach, onion, garlic, golden raisin and feta cheese filling. I thought it was pretty delicious, but could use some tweaking and perfecting. The sweet pop of the raisins created great contrast.
The dough seemed very daunting. I have to be honest, it is not easy but it is possible! I had a few holes in the stretched dough, but nothing that ruined the strudel.
When I began to transfer the strudel to the baking sheet I had some trouble keeping it in shape.
so I curved the edges in toward the center so it took on a semi-heart shape that looked kinda funny, but baked fine.
I will probably try this again. The dough is light and crunchy and much different than a stromboli dough. If you felt like taking a short cut you could use phyllo dough and achieve a similar texture. The same filling could be used with phyllo sheets or with a stromboli dough.
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.
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. The dough is now ready to be filled.
Here is my recipe for the spinach filling.
Spinach and Feta Strudel Filling
- olive oil
- 1/2 large onion, chopped
- 4 cloves garlic, smashed and chopped
- 16 oz fresh spinach
- salt and pepper
- 1/4 – 1/2 cup golden raisins
- 4-6 ounces crumbled feta cheese
- plain dry breadcrumbs
- 2-4 tablespoons melted butter
- Sautee onion in olive oil over medium heat for 4-6 minutes until onion is tender.
- Add garlic and cook for 1-2 minutes.
- Add spinach and cook until spinach is wilted.
- Stir in raisins then remove from the heat.
- Let cool for 10-20 minutes, then stir in feta cheese.
- Brush dough with some melted butter. Sprinkle with plain breadcrumbs leaving a 1 inch border around the edge of the dough.
- Start from the short edge of the dough and begin rolling the dough. Be careful and work slowly. Transfer filled strydel to a baking sheet.
- Seal edges, brush with melted butter and bake for 30-40 minutes.
- Let cool for 10-15 minutes. Eat warm or at room temperature.