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.
Having never made traditional apple strudel in my life, this challenge was truly something that I looked forward to and enjoyed very much. I was procrastinating on this one but when the deadline loomed ahead, I knew I had to get started on it.
Fortunately, the recipe was naturally vegan with the dough being made from water, flour and oil and hence the rest was a cinch. The only issue I had was to replace melted butter with non-diary margarine for the glazing of the dough layers but it was easily solved as well. I was a bit hesitant about using breadcrumbs but it was all good. Stuffed with diced green apples, raisins, almonds, cinnamon and nutmeg, I ended up with two strudel, and both of them were demolished within the next couple of hours. Even my highly critical, anti-vegan confectionary brother liked it! And that is really clinching the blue ribbon!