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. (Recipe HERE.)
In what was an otherwise busy month, we were both off work and at home for Memorial Day, so I got up early and prepared the strudel for our breakfast. Instead of the traditional apple filling, I filled my strudel with a strawberry/rhubarb/apricot mixture. It was delicious. I used fresh strawberries, frozen rhubarb, sine there wasn't any fresh at the market, and dried apricots. It was sweetened with light brown sugar.
The first step was making the dough, which was easy and fun. It was a very soft, very pliable dough. The recipe said to let it sit for 90 minutes, but I left mine overnight. Then I cajoled it into a tissue-paper thin sheet. One Daring Baker remembered her mother telling her that strudel dough was to be thin enough "to read love letters through."
Butter and breadcrumbs were supposed to be sprinkled across the face of the dough, but I thought crushed ginger snaps would add a more exciting flavor to the rhubarb filling.
After baking, I glazed it with a powdered sugar icing and served it, still warm. Dan had his with a strong cup of espresso, and gave it his hearty approval.