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.
Vegan Apple Strudel:
I followed the challenge recipe fairly closely this month. I made a half-recipe, added extra cinnamon (per some brilliant Daring Baker's suggestion,) and used dried cranberries instead of raisins. The only switch for veganizing was using Earth Balance instead of butter. Very delicious! This reminded me of "Racine Danish Kringle," which I've never seen outside of southeastern Wisconsin -- a great throwback to my childhood. (I'm sure I've had apple strudel before, too, but nothing nearly as delicious as this!)
The most challenging part of this month's challenge was making and working with the strudel dough. I found the dough relatively easy to work with, and was able to get it quite thin. (I did let my dough rest for nearly three hours . . . time got away from me!) However, I cut off nearly a third of the dough around the edges, even though I had the right-sized rectangle according to the directions . . . hmm. Perhaps I'll keep stretching next time, so I have more than two layers of flakiness around my filling!
Thanks for a fun challenge, Linda and Courtney!