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.
I'd never made apple strudel before. It was definitely time-consuming, but it did not require a lot of my attention. Most of the time was spent waiting for the dough to sit for a while, getting nice and comfy for my rolling pin. Here's a photo of the dough just chillaxin' and waiting to be rolled into thinness:

Once it was done basking in laziness, I slapped it onto my floured workspace and was ready to roll.

And so I did some rollin', rollin', rollin'...

Good old dough, though, wanted more than my rolling pin, so I decided to pick it up, pretend to swing it around a bit, but in all actuality, I was actually carefully letting gravity do what it does best and pull the dough downwards, thereby stretching it far better than the poor rolling pin ever could.

After the dough was so thin that, as one Daring Baker put it, you could read a love letter through it (aww...), I sprinkled it with breadcrumbs, and then topped the center part with the apple mixture (apples, sugar (not much!; apples are sweet enough as the are), cinnamon, and raisins soaked in rum).

And then I rolled it up, baked it, and took it to a very odd graduation party. (How odd was it, you ask? It was so odd... that of the three men there, only one had his front teeth. I might delete this soon out of guilt that my friend whose party if was may see this, but really, c'mon!) I hate to admit this, but I failed to get a photo of the finished product. I know, I suck. And the photos that I do have were taken with my camera (hooray!) because I figured out that I can still take pictures by looking out of the viewfinder thingy. However, because the display does not display anything, I cannot change anything on the menu, including the photo settings, so I'm stuck in whatever mode it happens to be in, which is a bit annoying but better than nothing.
I'd never made apple strudel before. It was definitely time-consuming, but it did not require a lot of my attention. Most of the time was spent waiting for the dough to sit for a while, getting nice and comfy for my rolling pin. Here's a photo of the dough just chillaxin' and waiting to be rolled into thinness:
Once it was done basking in laziness, I slapped it onto my floured workspace and was ready to roll.
And so I did some rollin', rollin', rollin'...
Good old dough, though, wanted more than my rolling pin, so I decided to pick it up, pretend to swing it around a bit, but in all actuality, I was actually carefully letting gravity do what it does best and pull the dough downwards, thereby stretching it far better than the poor rolling pin ever could.
After the dough was so thin that, as one Daring Baker put it, you could read a love letter through it (aww...), I sprinkled it with breadcrumbs, and then topped the center part with the apple mixture (apples, sugar (not much!; apples are sweet enough as the are), cinnamon, and raisins soaked in rum).
And then I rolled it up, baked it, and took it to a very odd graduation party. (How odd was it, you ask? It was so odd... that of the three men there, only one had his front teeth. I might delete this soon out of guilt that my friend whose party if was may see this, but really, c'mon!) I hate to admit this, but I failed to get a photo of the finished product. I know, I suck. And the photos that I do have were taken with my camera (hooray!) because I figured out that I can still take pictures by looking out of the viewfinder thingy. However, because the display does not display anything, I cannot change anything on the menu, including the photo settings, so I'm stuck in whatever mode it happens to be in, which is a bit annoying but better than nothing.


Comments
Good job with this Challenge.
LegalAlien
http://kitchenlander.blogspot.com
Claire
www.cookiedoc.blogspot.com