I can’t believe May is already coming to an end! This month’s Daring Bakers challenge was an apple strudel. I’ve been looking forward to this challenge all month because I like trying new types of pastry and could think of lots of filling ideas. However, I didn’t have the right setup at our house for this kind of project. The dough needs to be rolled out in the shape of a 2×3 rectangle and you need to be able to reach it from at least three sides. Our rectangular table has tiling that would have made the rolling impossible. Our other table has curved edges. Spatially challenged folks (me!) need clear boundary lines if we’re given such specific measurements. We were in the mountains this weekend, where there’s a large wooden table with plenty of space to walk around it. I decided it would make a good lazy afternoon project up there.
Though the kitchen is incredibly well stocked for being no larger than a closet, there is no stand mixer so I kneaded the dough by hand according to Linda’s directions. I tend to underknead and my dough kept sticking so I went longer than the 5 minutes she suggested – more like 8. I filled it with a cream cheese mixture (8 oz. blended with an egg, 1/3 cup sugar, and a splash of vanilla), some sliced almonds, a layer of raspberry jam, and a sprinkling of fresh raspberries. I was afraid too many fresh raspberries would make the pastry soggy and I didn’t have any cornstarch, hence the jam.
