Wednesday, May 27, 2009

Daring Bakers Strudel (FAIL)

This month's Daring Baker's Challenge was a straight up FAIL. I don't have a lot of failures in the kitchen when I'm baking, but this was just a failure, in all capital letters.

This month we made strudel. If you aren't familiar with strudel, how you make it is by making a dough, then stretching that dough until it's so thin you can read a newspaper through it, or so I'm told. Then you brush the dough with melted butter, roll it up around a delicious filling, and bake it. The dough puffs up, like puff pastry, and it's wonderful. The trick to strudel dough is developing the gluten in your dough to get it to stretch so thin you can see through it. Now, I don't know if you know this, but I can't eat gluten. If you didn't know that, welcome to my blog. I tried to make a strudel dough, but it ended up really just being a pie crust. Other gluten free Daring Bakers experienced this, and I haven't yet looked at my Reader and read other posts.


If I was making a strudel, I failed. If I was making an interesting rolled up pie, I might have succeeded, if only I had cooked my filling ahead of time. The recipe I used had me bake the strudel for 20 minutes at 400. After 20 minutes, it was totally not done. I cooked it another 20, and then the crust was done, but not the filling. If I had cooked it any longer, I would have burned the crust. I gave up. I am planning a wedding and entertaining my Hungarian mother-in-law (I can call her that, even though I won't be married for another week and a half, right?), I don't have the time to try and try and try to make this work. I hope you guys had more success than I did.
If you're interested, the filling I made was a chocolate pear filling, that might have been delicious if it had cooked through (recipe I kind of followed is here) Also, I forgot to add eggs, and added some rum, which also didn't cook out at all. Yuck. Bummer. At least I like how my pictures turned out. I also had planned to make some sort of spinach-feta version, but gave up after one attempt. Sorry guys.

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 Caf├ęs of Vienna, Budapest and Prague by Rick Rodgers.

18 comments:

  1. Hey, it was a great try.
    ~ingrid

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  2. It doesn't LOOK like a failure, if that helps. Sorry this didn't translate to gluten-free too well. The pear/chocolate combo sounds good.

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  3. Even though the dough cracked, it still looks delicious..love the pear and chocolate combo! Nicely done, regardless and great photo!

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  4. Anonymous2:06 PM

    You did well! I didn't cook ANYTHING for like 2 months before my wedding, I was so busy with other stuff.

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  5. I agree with Isolated Foodie, it looks good.
    But in the end, who cares, you got more important things to think about, congratulations for your wedding!
    I'll be back to see pictures of your wedding cake!

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  6. Bummer!!! I actually completely failed this morning with a banana bread: the middle was complete mush -- the outside was burnt.

    Grrr.

    But! We both have more exciting things to worry about :)

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  7. What a shame. At least you tried. :)

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  8. HAHAHAHA! Don't you just love the epic fails that come along with gluten free baking? They are never minor! Oh well, go big or go home!

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  9. Good for you for giving it a try. I didn't even do that. I just didn't have a clue how to make a gluten-free dough get so thin. Frustrating at times, this whole GF thing.

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  10. I'm so impressed that you made this right before your wedding. If it had been me...I'd have been off with a hundred and one details that still had to be taken care of.... Great job on your strudel and I hope your wedding day is simply beautiful.

    Natalie @ Gluten A Go Go

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  11. Sorry you didn't get the result you wanted...but hey, you tried and that's more than I could say for something gluten free!

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  12. I'm all for rolled pie! I say, success.

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  13. I'm sorry it didn't work out, next moth will be better =D.

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  14. Aw, sorry it didn't go as planned... But still kudos for you for giving it a try! Hopefully the next challenge will work out better. :)

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    ReplyDelete
  16. So, you had a FAIL, totally doesn't matter. This is the first time I have looked at your blog and based your many, many successes on less successful recipe seems totally insignificant.

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  17. As I always say, go big or go home. And if you can't fail big, it's just not as fun. I can't even count all my GF baking failures! Hey at least you're trying. Seeing people like you try keeps me trying :)

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  18. No matter what happened with the dough, you attempted the challenge and that's what Daring Bakers is about... trying out new recipes and ideas. I'm in awe of you gluten-free bakers, and could honestly never do what you guys do. Way to go!

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