Strudeling

Strudel - Cherry Almond and Salmon Boursin Mushroom


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 Cafes of Vienna, Budapest and Prague by Rick Rodgers.

I made two strudels. When the dough proved so easy to work with (my biggest concern), I was really encouraged to make both a sweet and a savory strudel.

The first was a sour cherry-almond version. I should have played with the filling a bit more. It was a little too juicy and not quite sweet enough. Oh well, the oven needed cleaning anyway! I still liked the combination of the almonds with the cherries and simply added a bit more sugar to each serving, which really helped.






The second strudel was a salmon-Boursin-mushroom pastry. I used wild Alaska sockeye salmon (cooked), mixed it with Boursin cheese and a little cream until it was a mousse consistency. I sauteed the mushrooms in butter and olive oil, added salt and pepper and some sherry and then chopped the mushrooms. I blended them into the mousse, checked the seasoning and away we went! It turned out just as I wanted and was a good first course for a birthday dinner.




The dough was so easy to work with. I had no problem stretching it to the correct size and it was really transparent. I followed the suggestions of some other Daring Bakers and let it rest overnight before rolling it out. I also let it rest after rolling, before I began stretching it.

I'd do this again with enough incentive!