Apple Strudel with Caramel Sauce

There is a battle going on in my kitchen regarding the Strudel Theme Song.  One kid says that Mary Poppins sings about it in the thunderstorm and one kid says the Larry the Cucumber sings about it when he has the blues. I'm not even going to try to sort it out.  "Stop arguing and eat your strudel" definitely goes on the list of things I'd never thought I'd say.

This month's Daring Baker Challenge is Apple Strudel.  In addition to being pretty close to an adult version of play-dough, it was super easy to adapt to be dairy, egg and nut-free.  I really enjoyed it!  I can't wait for Michigan cherry season to make a cherry strudel! 

 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.

Making the Strudel

 Apple Strudel

from "Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague" by Rick Rodgers

Strudel Dough

1 1/3 cups unbleached flour

1/8 teaspoon salt

7 Tablespoons water

2 Tablespoons oil

1/2 teaspoon cider vinegar

1.) Combine flour and salt in a stand mixer fitted with the paddle attachment.  Mix the water, oil and vinegar in a measuring cup.  Add the water and oil mixture to the mixer on low speed.  Once the dough forms, switch to the dough hook and knead for 5-7 minutes and a soft ball forms. 

2.) Shape the dough into a ball, wrap in plastic wrap and let rest for 30-90 minutes.  Your life will be easier if you relax and wait 90 minutes.  Make the filling while the dough rests.

Apple Filling

2 pounds tart cooking apples, peeled, cored and cut into 1/4 inch slices.

1-2 Tablespoons brandy or golden rum (optional)

3 Tablespoons golden raisins, (chopped if you're trying to hide them from your kids)

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 Tablespoon flour

A few pinches of salt

1 1/2 cups fresh breadcrumbs ( I used Real Lovin' Breadcrumbs)

3 T. dairy-free margarine (I used Fleischmann's Unsalted Margarine)

1.) Mix the top set of apple ingredients together in a large bowl, then set to work on the breadcrumbs.

2.) Melt the butter in a skillet and add the breadcrumbs.  Cook over medium high heat for 3 minutes or so, or until the bread starts smelling toasted.  Set crumbs aside. 

Making the Strudel

1.) Preheat oven to 375. 

2.) Find a nice big table that you can walk around and cover it with a clean, lightweight cotton tablecloth.  Sprinkle the tablecloth  generously with flour.

3.) Slowly and gently pull the dough into a big rectangle.  When it starts getting too big to handle, set it on the tablecloth and keep stretching.  If the dough starts to fight back, walk away and give it time.  Through a combination of pulling and rolling with a pin, you should eventually have a tissue-paper thin dough that is about 2 feet by 3 feet.  Trim the edges (they will be a bit thick).

4.) Melt another 4 Tablespoons of margarine and spread it over the dough.  A pastry brush was too rough on the thin dough, so I ended out covering my palms with margarine and patting the dough all over.

5.) Sprinkle the breadcrumbs over the dough.

6.) Dump the apple filling about 4 inches from the short end of the rectangle and shape it.

7.) Now the rolling begins! Start by pulling the first edge over top of the filling and then using the tablecloth, carefully roll the whole thing up!  Seal the edges, brush the top with margarine and place on a parchment lined baking sheet.

8.) Bake for 40 minutes, let cool for 30 minutes before cutting. 

Dairy-Free Caramel Sauce

1 1/2 cups sugar

1/3 cup water

1 cup plain soy creamer

1.) Heat the sugar and water in a heavy saucepan to a slow boil without stirring. Wash down any sugar crystals that form on the side of the pan with a pastry brush and water. Heat until the sugar forms a golden brown color, swirling around the pan occasionally. 

2.) Remove from heat and dump in the soy creamer.  Watch out, it will sputter and spurt.

3.) Return to heat, mixing well to dissolve all the lumps.  Let it come to a full rolling boil and cook for 2-3 minutes, stirring constantly.  Cool to room temp before serving. 

I'll let you determine your own Strudel Theme Song.