The sinfully addictive nature of cherries has hypnotized me since childhood. I could enjoy an entire cherry pie all to myself when I was barely knee high (I am not exaggerating). Though I have learned a bit about moderation as an adult, I am still a complete sucker for the brilliant red fruit.
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. They allowed for creativity in our filling choice, and of course the tempting cherry lured me right into her sticky sweet grasp.
Last year when Stephen and I spent a week on the Oregon coast, we ate our fill of regional cherries on picnics, at breakfast, and in the middle of the afternoon. This weekend we ate our fill of cherries wrapped in strudel, and that was a mighty fine way to go about it as well.
When you look down through the procedure and you start to see things like "Cover your working area with table cloth, dust it with flour, and rub it into the fabric" and "Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long" you might quickly click away. I understand completely, but truly this was simple and fun. I covered the dining room table with a sheet and got to work.
My dough did not get to be 3 feet by 2 feet, but it was paper thin at about 2 feet by 2 feet. I think I might have misunderstood the directions for rolling because my rolling and maneuvering of a long, delicate, and filled strudel was laughable at best. (I was definitely laughing at myself) It sort of reminded me of what it would be like to give a dachshund a bath. All slinky and slippery.
If you make this, you really should have someone on hand to take pictures of that process. Fortunately for me and (unfortunately for you) Stephen was not at home to take some of me. Thus, I will leave it to your fanciful imaginations.
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Cherry Strudel
Filling:
1 pound fresh sweet cherries, pitted
1/2 cup brown sugar
2 Tablespoons bourbon whiskey
1 teaspoon vanilla extract
pinch of salt1. Toss together cherries, sugar, whiskey, vanilla, and salt. Set aside
2. Prepare strudel dough as described below. Set aside to rest
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Stretch dough as described below.
Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Spread the cherry filling over the short end of the dough in a 4-6 inch thick strip.
4. 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 remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.Strudel dough:
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers1 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 vinegar1. Combine the flour and salt in a stand-mixer fitted (I mixed mine by hand and kneaded by hand) 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.
Tips
- Ingredients are cheap so the Daring Bakers recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
