I don't know if I should even call my apple strudel a strudel because it was more like 'tough and chewy crust wrapped apples'. This was definitely the hardest DB challenge I've participated in, but it was so much fun! It took me an really long time to gently stretch the dough and try to maintain its rectangular shape. It was a little frustrating to see one end of the dough stretch out so much and the other side not having enough dough to stretch, but it felt so good to be concentrated and focused. I was so proud of myself for getting the dough to stretch to 60x60 cm. If I could have somehow transferred some of the extra dough on one side over to the other, maybe I would have been able to stretch to 90. Hopefully next time I can get those nice layers!
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.