So it is time for the Daring Bakers to reveal the tasty treat for the month.  I almost didn’t do it this month as we photographed 7 weddings, and one of them was my big brother’s.  Here are some pics of my bro’s wedding that my fabulous photographer husband took for anyone out there interested!  I now owe hubby a weekly batch of homemade chocolate chip cookies for the next few months.  He’s quite the bargainer!

Luckily, I had a few free hours and a well stocked pantry to make the challenge.  I just happened to have all of the ingredients required to make this apple strudel.  Oh other than fresh breadcrumbs… I used panko and don’t think that was the right choice.  Still turned out tasty, however.  I also used almonds, as I always have them on hand. 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.

As usual with all of my Daring Bakers challenges, I don’t include the recipe. They are just too darn long and I am too OCD to just copy and paste it into my blog.  It wouldn’t look like the rest of my recipes, and that is sadly upsetting to someone anal retentive like yours truly.  You can find the  full recipe at one of the host’s blogs above.  You can also see all of my past Daring Baker Posts here.  I served it with Creme Anglaise (Vanilla Sauce.)

I managed to get the dough very thin as it was wonderfully easy to work with.  Here the dough is topped with butter toasted bread crumbs and chopped almonds.  I followed the recipe pretty closely.  The only thing I would change in the future would be to double the amount of cinnamon.

Mmmmm… sliced apples with sugar and sexy rum soaked raisins! (Taken with a macro lens)

The rolling process.  Here you can see here how thin the dough was.  Darn that dough was delicate and if you looked at it wrong it would tear, but it resulted in a fabulous light and thin pastry.