Daring Bakers – Banana Strudel Live-Blogging

Gosh, today is Daring Bakers Day, I completely forgot!

Vite vite in the kitchen and bake the Apple Strudel.

09:30 am

Making the dough is easy. I make just half of the quantity.

Strudel dough
makes 1 strudel

100 g unbleached flour
1/4 teaspoon salt
52 g water
15 g vegetable oil, plus additional for coating the dough
1/4 teaspoon raspberry vinegar

Mix all the ingredients and knead by hand until you have a soft dough.

09:45 am

For the filling we are allowed to do something different. As I have a lot of ripe bananas I go with bananas and walnuts…

Daring Bakers - Banana Strudel

09:50 am

Banana-Walnut Filling

Daring Bakers - Banana Strudel

50 g butter
100 g sugar
2tb rum soaked sultanas
3 bananas
150 g walnuts

Gently melt the butter in a big frying pan with the sugar until it is just starting to caramelise. Add the bananas, walnuts and sultanas and cook gently in the pan for 2 minutes. Take off the heat and leave to cool on the side, leaving the mixture to set slightly.

10:10 am

Preheat oven to 200 C.

10:15 am

Daring Bakers - Banana Strudel

Roll out the dough on a lightly floured board. Lightly flour a clean towel with no nap (important! my had some naps!), place the dough on it and place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it starts to look translucent and you can read a newspaper through it.

10:30 am

Place the banana mixture as a cylinder at the bottom of the pastry. Fold the edges over and roll it up.

Daring Bakers - Banana Strudel

Daring Bakers - Banana Strudel

Place the strudel on a greased baking sheet, seam side down. Brush it all over with 1 1/2 tb melted butter and bake for 15 minutes…

10:50 am

Brush the Strudel again with 1 tb melted butter and bake it another 10-15 minutes until it is deep golden brown.

11:05 am

Daring Bakers - Banana Strudel

Cool Strudel for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

12:10 pm

Tadaaaa!

Daring Bakers - Banana Strudel

A slice of my Banana Strudel!

to be continued… done!

Verdict: Making the dough was easy peasy. I don’t know why I was scared before. ;-) The banana walnut filling is too sweet for my taste. Next time I would reduce the amount of sugar.

***

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.

Don’t forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
September 2008 Challenge – Lavash Crackers
October 2008 Challenge – Pizza
November 2008 Challenge – Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge – Tuiles
February 2009 Challenge – Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge – Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
April 2009 Challenge – Cheesecake with Lemon Curd Topping

More entries and recipes in English.


26 Gedanken zu „Daring Bakers – Banana Strudel Live-Blogging

  1. You are incredible still trying to make it at the last minute :)… the dough looks amazing cant wait to see the result…

  2. What a great idea – can’t wait to see the strudel when it’s finished. Banana and walnuts as a filling wonderful!!!! Bravo – sounds wonderful. Cheers from Audax in Australia

  3. What did you think of the taste of the dough? Some said it was a little bland, so I was wondering about your opinion…

  4. I love the idea of liveblogging a DB challenge – that really puts a new spin on it! Your banana strudel looks great. Congrats on finishing in the nick of time!

  5. You did a fabulous job on your strudel. I’m very impressed with the thinness of your dough. Wow! You can see through it. Cool! Sigh…I’m afraid I suffer from gluten envy. My gluten free dough made it to 15″ x 12″ and gave up. It did taste good though.

  6. You are daring for live blogging the challenge! Your banana walnut mixture looks so good, and your pastry looks wonderful and flaky.

  7. REPLY:
    My dough died at 2 feet by 1, so I’m awed by yours! That said, banana filling is to die for and looks gorgeous! So impressed that you did this live and so quickly! Amazing!

  8. We fear what we don’t know, don’t we?
    Great job with your strydel, the filling sounds classic but it’s always good!

  9. Ups, auf einmal war der Posting Day da. ;)
    Schöne Idee mit dem Live Bloggen.
    Caramelisierte Bananen klingt auch gut.

  10. I think the banana walnut filling looks great, sorry you thought it was too sweet. Wish I had thought of that — I have a bunch of overripe bananas in my freezer I need to use up. I think the filling looks like it‘ d be great on ice cream, too!

  11. Had I tried to do anything like you did, it would have been one disaster after the other. Your strudel looks great!

  12. Zorra.. I forgot until the last day too..got up early on the posting day to do it…banana and walnuts…looks yummy!

  13. I definitely would not have had the guts to live blog this but then my stuff does not always turn out so wonderfully as yours!

  14. Beautiful Photos!! Your strudel looks amazing =D. I love the flavours you chose! Wonderful job on this challenge!!

  15. You’d think two dough people like you and I wouldn’t be afraid of strudel dough wouldn’t you? Yours turned out fantastic and even though the filling was too sweet, I love the idea of banana strudel.

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Nach oben scrollen