DB Vegan Apple Strudel

I must say, making flaky paper-thin strudel dough was SO MUCH FUN! I just wish I had read the directions more carefully, because I made a major mistake in rolling it. Instead of making a nice 6" pile of filling and rolling multiple layers around it, I rolled it like a jelly roll (oops!), and ended up with a very thin outer shell with apples falling out of it. I scratched my head for a bit, because there was no "undoing" it or time to start over, but oh well- I thought I'd just make the best of it and see if it would still be edible. That's what I get for procrastinating anyway!!

So with some leftover dough, I was praying for a miracle. I rolled it out, stretched it super thin, and cut strips to do some patchwork on the outside. Then, I baked as directed and kept my fingers crossed.

I was expecting the filling to start oozing out, but... it didn't happen! It came out beautifully. I was also expecting the dough on the inside to be gummy and gross... but alas! It was GOOD, dare I say VERY GOOD!

But just when I was happily ready to post my lovely pictures, I found that my USB cord to my digital camera was missing (ugh!) I found two other cords that looked identical (we have a lot of cords around, being a DJ and all)- but NONE of them fit (double ugh!)

...So, I borrowed another camera and took a couple photos of the finished product (shrug). A little late, but in the end, it all turned out ok.

Ah, my Procrastination Angel- she was looking over me tonight!

Here's the recipe:

Strudel Dough:

I was thrilled to find out that typical strudel dough is already vegan! I've only eaten it a few times in my life, and have never made it before, so I decided to follow the recipe pretty closely, with the exception of subbing melted Earth Balance marg for the filling.

1 1/3 C. flour
1/8 tsp salt
1/2 C. water (more if needed)
2 T. canola oil
1/2 tsp cider vinegar

Mix the flour and the salt, set aside. Mix the wet ingredients and add to the dry. Knead until you get a soft dough. Oil the dough ball lightly, and wrap with plastic. Let it sit for 30-90 minutes (longer, the better).

Filling:

3 T. raisins
2 T. rum
1/4 tsp. cinnamon
1/3 C. sugar
1/4 C. + 3 T. Earth Balance margarine
1 1/2 C. fresh whole grain bread crumbs
1/2 C. chopped walnuts
2 lbs. tart apples

Fry the bread crumbs in the 3 T. of margarine, until toasty- set aside to cool. Soak the raisins in the rum, and mix the cinnamon with the sugar-set aside. Peel and core the apples, then slice thinly (I used a food processor with a slicing attachment). Toss the apples with the cinnamon sugar mixture, as well as the raisins and rum.

Here's the fun part- stretching the dough! Line your table with a clean tablecloth- I didn't have one, so I spread plastic wrap- not as easy, but works. Roll out the dough until fairly thin. Lift the dough and use your forearms and gravity to stretch it paper thin, so that you can almost see right through it! This dough is very stretchy and doesn't dry out too quick. When you're done stretching, trim the edges with scissors and spread melted Earth Balance over the top with your hands.

Now you're ready to fill and roll, using the tablecloth to help. Here is a strudel-making video that I wished I had watched!

Bake at 400 degrees on a mid-high rack for about 30 minutes, or until golden brown. Let cool for a bit before cutting and serving.

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.