Do you remember the song from the Sound of Music that goes “Raindrops on roses, and whiskers on kittens, bright copper kettles and warm woollen mittens……..”?
I first heard that song when I was in school and that was my introduction to apple strudel. Of course, I didn’t really know what apple strudel was then (or many of the other things mentioned in the song) except it was something with apples in it. And in those days, apples were as foreign to us as the strudel, given that I grew up in tropical countries (apples were rare in south India too) where apples were never seen.
Then 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
In the many years since, I have filled in some of those above mentioned gaps in my knowledge but have still never seen or eaten an apple strudel even though apples are very commonplace here nowadays. So when this month’s challenge was unveiled, it was the perfect opportunity for me to bridge one more gap! The additional bonus was that I didn’t have to worry about eggs or too much butter.
In true Daring Baker challenge traditions, our hosts gave us a lot of creative freedom to use fillings of our choice. The only requirement this month was that the strudel dough be prepared using the given recipe. The detailed recipe can be found at the Daring Bakers website.
I made a sweet version with the given recipe for apple strudel and a savoury strudel with a curried vegetable filling. I really do not have much to say about this challenge other than it was quite easy for me, though stretching the dough out thin was initially difficult.
I got around this by dividing the dough into 2 portions and working on one at a time, to make the savoury and sweet strudels. It is unbelievable how thin this dough can really be stretched out. For a really good strudel the the dough should be so thin you should be able to read through it!
Apple Strudel (a.k.a. Apfelstrudel) and a Curried Vegetable Strudel : Daring Baker Challenge May 2009
Filling for the Curried Vegetable Strudel :
- 1 onion , chopped fine
- 1/4 tsp turmeric powder
- 1 1/2 tsps coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder (adjust to taste)
- 1 tsp garam masala powder
- 3 to 4 potatoes medium sized , mashed somewhat well
- 1 cup cabbage finely shredded
- 3/4 cup carrot grated
- 1/2 cup green peas
- 1 to 2 tbsps coriander leaves chopped fresh
- 1 tsp lemon juice fresh
- to taste salt
- Heat the oil in a pan, and add the onions. Saute until they're translucent. Add the spices cook for one more minute over medium heat. Then add the potatoes, cabbage, carrot and green peas and mix well. Cook for a couple of minutes.
- Add the peas, cabbage, carrots and the salt and stir fry till they're cooked. Now add the potatoes and the chopped coriander. Mix well and turn off the heat. Add the lemon juice and the chopped coriander and mix well. Allow to cool and use in the strudel.
- Serve the Curried Vegetabke Strudel with sweet and sour tamarind and date chutney.