So imagine my surprise when May rolled around, the challenge was revealed, and everyone in the Daring Baker community [and beyond] told me that strudels actually looked like this:
Bear with me for a little while more, and imagine my disappointment when my own strudel turned out like this:
I find myself to be utterly hopeless at all manner of dough stretching/kneading/tossing, as proven by the bread, pizza, and lastly strudel challenge. I suspect this failure can be attributed to using baking paper instead of cloth, but I didn't have a big enough piece of cloth.
However, I [and my family] was extremely pleased with the filling. I filled the pastry with flambe-ed peach halves in rum and butter, and let me tell you, it was AWESOME, and so quick to whip up. Flambe-ing the peaches were a ton of fun too!
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.
1 can peach halves, well drained.
3 tbsp butter
1/4 cup brown sugar
1/4 cup rum
**There's some debate on whether you can flambe on a non-stick pan, so just to be on the safe side, avoid doing that. I don't have a non-stick pan so I just used the most shallow pot I have. Worked great.
- Melt butter and add sugar to it. Cooked til dissolved and very bubbly.
- Add peaches to butter mixture and cooked til peaches take on a brown sheen and smells awesome.
- Remove from heat [****VERY IMPORTANT! DON'T ADD THE ALCOHOL OVER OPEN FIRE****] and add the rum. Stir well.
- Place back on fire and ignite either with a long matchstick or one of those stove lighter things.
- Sit back and enjoy the pyrotechnic. The fire will burn down once all the alcohol is burned off.