Daring Bakers

Strudel

This month's Daring Bakers challenge was a strudel. We had room to get creative and pick what we wanted to make for the filling. Since we don't really "need" sweets, I chose to do a savory filling so we could have it for dinner. I think this is probably one of my favorite meals that I've made since our time being married. The dough is amazing. It's really buttery and flaky.
I'll definitely make this again. I may try to experiment with other fillings, as well.


Don't let the dough scare you when it says to roll out into a certain size and shape. My dough was not perfect by any means. I had a couple of holes in it, and the shape was crazy weird. Just make sure it's paper thin. I split the recipe in half, which would probably feed about 4 people. I used a non-stick mat to form the dough instead of a tablecloth.


Preparing the Strudel
Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Put the rack in the upper third of the oven and preheat the oven to 400°F.
Line a large baking sheet with parchment paper. Make the strudel dough as described below. Spread about 3 tablespoons of melted butter over the dough using your hands (I used a silicone brush). Sprinkle the buttered dough with the bread crumbs. Spread the meat filling about 3 inches from the short edge of the dough in a 6-inch-(15cm)-wide strip


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. Curve it into a horseshoe to fit.

Tuck the ends under the strudel. Brush the top with the 1 and 1/2 tablespoons melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing.


Strudel dough

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups unbleached flour (I used bread 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 (I used white wine 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 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.


Beef Filling
recipe adapted from wikia

2 lb ground round, best quality lean
1 large yellow onions, chopped
1 jalapeno pepper, seeded and diced fine
1 red bell pepper, seeded and diced fine
2 tablespoons butter
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 leaf of fresh sage, chopped
1-2 tablespoon plain breadcrumbs (I used Panko)
8 ounces sour cream
1 egg, beaten
Salt & pepper, to taste
1 teaspoon paprika
3 tablespoons fresh parsley, finely chopped

Saute chopped onion and peppers in butter until translucent. Add ground meat and bread crumbs and brown well. Transfer meat mixture to large bowl and allow to cool slightly. Season with fresh herbs, salt, pepper and paprika; add sour cream and beaten egg, mixing thoroughly. Allow mixture to cool completely in refrigerator, about 15-30 minutes.

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.