Strudel and StrIUdel – Apfelstrudel meets BBQ Pork
May 26, 2009 at 11:38 pm | Posted in Breakfast, Daring Bakers, Dessert, Dinner, Fruit, Lunch, Pastry, Pork | 117 CommentsTags: Char Siu Pork, Cheese, Daring Bakers, Macadamia, Pineapple, Strudel
Before I begin my adventures in strudeling, I’d like to preface this entry by letting you all know that today (May 27th – I posted this 20 minutes early) is my 1 year Blogiversary. Time sure flies – it seems like yesterday I started this blog! OK, balloons, streamers, whoot whoots, et al. Yay for me *twirling finger* LOL
Now onto the important stuff. YES, the title of this entry is a little confusing isn’t it? For this month’s Daring Bakers Challenge we were challenged to make a strudel the authentic way, as in rolling and stretching out a somewhat small piece of dough to 2 by 3 feet across a table until it’s so paper thin, you could read the NY Times through it without having to even squint. We’re talking phyllo dough thin here! Now, I’d seen this done many times before, but my first thought was always the same ‘Not in a million years, unless I have at least three people with NO fingernails and a soft touch, helping me’. Well, I did not, but I had a rolling pin, and my knuckles. I’ve made many a strudel in my lifetime, but I always use phyllo dough, so this was definitely a first for me, and a daunting first at that!
Unfortunately, unlike most of the Daring Bakers, I was only able to get this dough to 2 by a little over 1 foot, and it was so thin, I could barely lift it without tearing it. I marveled at how some of my fellow Daring Bakers were able to stretch this dough into giant sheets of translucent perfection, with what looked like even more room for stretching, so much so that they could probably make 20 wrap around skirts with it, or end up with enough ‘stretch’ to turn out the largest strudel ever known to man - resulting in a Guinness record. Howchoo all do dat??
Alright, back to my somewhat confusing title. We were given full reign when it came to fillings for the strudel, the dough being the main factor. I decided I would attempt both a sweet and savory strudel, edging on tropical with a roasted pineapple-cheese strudel with toasted macadamia nuts, but going utterly fusion crazy with the savory – as in a Char SIU (get it,Striudel? 
) pork filling with water chestnuts and scallion. For those who don’t know, Char Siu pork is the base for the filling you find in Char Siu Bao, those delicious steamed or baked buns you find at Dim Sum, Asian bakeries, and any pork you find in any dish containing pork, at your local Chinese takeout – you know, the meat with the reddish tinge in your fried rice? Let’s just say that China and Austria make a lovely couple in my savory take on this preparation.
Before I continue to ramble on, how could I forget the ‘paragraph’? The DB-BOT has yet to infiltrate the DC challenge, so that was a little less typing on my part, but Big Brother is watching keenly over this one, so here we go…!
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. Thank you for a great challenge, and I DO mean CHALLENGE, Courtney and Linda!
Due to the amount of Char Siu filling, and the fact that I could not elongate, prolongate, roll, pull, plead with, or beg that damn dough to stretch more than 2 feet by 1, I was only able to achieve about two layers. Not only that, but my dough stuck to the well floured white cotton sheet I used! With each half roll, the Char Siu filling just begging to burst out and turn the sheet crimson, I delicately chiseled the dough off the sheet with a bench scraper, millimeter by millimeter across the roll, to release it without tearing. That in itself was a feat, and I could have swam across the English Channel and back in the time it took. With each release, the dough rolling over cleanly, I let out an audible “YESSSS!” a la Marv Albert prior to his back biting follies. Regardless, it still came out pretty nice looking, and was devoured almost instantly. I’m not kidding when I say about 5 minutes flat!
With that said, when I decided to go with the Char Siu Pork and sauce, I contemplated panko bread crumbs, but then thought..Chinese, Japanese and Austrian? Hmm..there could be trouble in that menage a trois, a la Jackie Chan, Michiko Nishiwaki, and Arnold Schwarzenegger fighting over who gets to play the action hero, so I just used some fresh, plain, toasted bread crumbs as the recipe stated, and decided to leave Japan for another day OR strudel. A topping of egg wash and black and white sesame seeds was the finishing touch.
I had a slightly easier time with the dough for the roasted pineapple-cheese macadamia strudel, as in 2 by 2 feet, which gave me about 3 to 4 layers, but you know the old adage – practice makes perfect, and now that I’ve gotten the technique that I avoided for so long out of my system, there will be plenty of strudel making in coming months. I’ll do this until I master it and achieve layers and layers of flaky LOVE! Speaking of LOVE, looks like I haven’t given much to my roasted pineapple-cheese macadamia strudel, as my whole strudel making process was dominated with the Char Siu Pork, so without further ado, here she is (Yes, I’ve decided this strudel is of the female persuasion, while it seems apropos that the pork strudel is machismo at it’s finest ;D)….
By the way, the recipe for the roasted pineapple-cheese strudel is straight from my late paternal grandma’s weathered recipe box, with a few tweaks by me, like roasting the pineapple and the addition of the toasted macadamias. It’s a secret family recipe, but I will say part of that secret is the combination of cheeses in the cheese filling, which makes the creamiest, most luscious cheese filling EVER! I’ll give you a hint….cream cheese IS involved..LOL I also brushed the top with reduced pineapple juice and a little sanding sugar, and after baking and cooling, plated it with a take on Claudia Fleming’s passion fruit caramel, substituting pineapple for the passion fruit.
Finally, before I post the recipes… for all of you who wished me well during this painful time, I can’t thank you enough. It’s amazing what a small world it is, and Six Degrees of Separation ain’t no joke! I’m shocked and completely FREAKED OUT by a lot of the stuff I found out, but I’m glad I now know. Remember, always TRUST your instincts! I didn’t, and am paying/paid dearly for it. 
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Apple Filling
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool 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.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
DIRECTIONS
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. 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’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Char Siu Pork and Sauce
Roast Pork Marinade
2 tablespoons firmly packed brown sugar
2 tablespoons honey
1/4 cup ketchup
1/2 teaspoon 5-spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
2 garlic cloves – minced
1 tablespoon fresh minced ginger
1 teaspoon toasted sesame oil
About 2 teaspoons of red food coloring or 2 drops of red gel paste (optional, but necessary for a really red color, if desired)
2 pounds boneless pork butt or shoulder
2/3 cup chopped water chestnuts or 1 cup sliced water chestnuts
1/2 cup chopped scallions
DIRECTIONS
1. Preheat oven to 375F. Line a sheet pan with foil or parchment paper.
2. In a blender container or food processor bowl with metal blade, combine all the marinade ingredients except pork, water chestnuts and scallions; blend until smooth. Place pork in a zip lock bag and pour marinade over it. Let it marinate for at least 2-4 hours, or overnight.
3. Remove pork from marinade and generously brush with the marinade, reserving remaining marinade as a basting sauce. Place pork butt on lined pan and bake at 375F for 30 minutes. Remove pork from oven. Baste pork butt with remaining basting sauce. Bake an additional 20 – 30 minutes or until no longer pink in the center. Remove from oven, let cool.
4. When cool, chop the pork into small cubes and stir in water chestnuts and scallions. Place in the refrigerator until ready to combine with the sauce
Sauce
2 tablespoons cornstarch
2 tablespoons dry sherry
2 tablespoons peanut oil
2/3 cup chopped onion
2 large cloves of garlic, minced
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
1/2 cup chicken stock or broth
Additional red food coloring or gel paste if desired
DIRECTIONS
1. In small bowl or cup, combine the 2 Tbsps of cornstarch and 2 Tbsps sherry. Blend well.
2. Heat oil in wok or large skillet over high heat. Add onion, cook and stir 2 to 3 minutes or until onion begins to soften and turn slightly golden. Add garlic, and cook for another minute (be careful it doesn’t burn). Add the 2Tbsps soy sauce and 2 Tbsps hoisin sauce to the pan and stir to coat. Add broth and toasted sesame oil and stir until combined. Let cook for about 1 more minute. Stir in food coloring if using.
3. Stir in cornstarch mixture, and cook while stirring until mixture begins to thicken. Remove from heat, and stir in the chopped pork. Transfer to a bowl, and let cool, then refrigerate until ready to fill and roll the strudel.
Well. that’s all folks. Please take a moment to check out all the other lovely strudel creations by clicking on the links to the blogs at the Daring Bakers Blogroll.
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Wonderful fusion of so many things and I love both sweet and savoury strudels I like the red colouring of the pork and who wouldn’g like roasted pineaple. Great work on this challenge. I just love your blog and I do visit. Good idea about the seeds on the top of the strudel. A family secret mmmmm cheese filling. Cheers from Audax in Australia.
Comment by Audax Artifex— May 27, 2009 #
Oh man you are killing me with your combos. Love them .Great job.
Comment by Courtney— May 27, 2009 #
Wow…looks great! I had trouble stretching mine very far as well. happy blogiversary…mine was today, er, yesterday (26th) for my 3rd year!
Comment by Claire— May 27, 2009 #
Happy 1 year Blogiversary! Great looking pictures and fillings. Love the char sui strudel (Jackie Chan, Michiko Nishiwaki and Arnold Schwarzenegger lol!) It’s the “Sound of Music” meets “Flower Drum Song”.
The pineapple-cheese macadamia strudel looks like another great filling. The Arnold meets McGarret filling! It’s book ‘em Danno delicous.
Comment by John (Eat4Fun)— May 27, 2009 #
A girl after my own heart! I adore Char Siu (I cannot be left alone with it) and this is a genius idea combining strudel and char siu! Even if you had some issues with the dough, you seriously cannot tell. it looks absolutely mouthwatering!
Comment by Lorraine @ Not Quite Nigella— May 27, 2009 #
A very happy Blog B’day, Lisa. And a fitting way to celebrate – Strudel!
I think your sweet strudel filling is lovely, it certainly looks gorgeous. Flaky layers so love sure describes it.
Comment by Aparna— May 27, 2009 #
Mmmmhhh, delicious! Both your strudel look perfect and really tempting! I love that pork filling!
Cheers,
Rosa
Comment by Rosa— May 27, 2009 #
First things first…& really most important… HAPPY 1 year Blogiversary. Well done indeed, & I have to come back soon to read your tale of instincts.
Now onto the challenge…it’s gorgeous! Just beautiful & I like the sweet one too. The reduced syrup, sanding sugar & so much happening in there…GREAT STUFF! Both of them are beautiful!
Comment by deeba— May 27, 2009 #
Beautiful strIUdel, it looks sweet to me, actually!
Great pictures and colors.
Happy Blogiversary!!
Comment by LegalAlien— May 27, 2009 #
Happy Blogiversary! Can I say how amazing that pork strudel looks? Wish you could ship me one for dinner. The colors and the layering just looks fantastic!
Comment by Little Miss Cupcake— May 27, 2009 #
Happy Blogoversary Lisa! I loved the savoury version of yours! It’s exactly 1 p.m here in India and I’m waiting to have my lunch! Would love to have that
And a bite of the sweet one post lunch! *bliss*
Comment by Ria— May 27, 2009 #
Happy Blogoversary Lisa
How amazing does you pork strudel look? Both look amazing!
Comment by Lou— May 27, 2009 #
Happy Happy Blogiversary!! Isn’t it amazing how time flies? Thanks so much for your comments on my blog. I really appreciate knowing people read what I put out there! I’m so sorry for your bummer of a time. Guys can be such jacka$$e$… And I’m happy to see you baking, cooking and moving forward in life.
Nice char siu strudel BTW too… totally looks like what we fill our char siu bao with at home! Your entry as usual is filled with humor and great ideas – keep it up, lady!
Comment by Lisa— May 27, 2009 #
Congrats Lisa w/ your 1st blogoversary!… and WOW to the savory and sweets strudels duet
Comment by Zita— May 27, 2009 #
Happy blogiversary, too! Funny how time flies. I LOVE your savoury strudel. My head went straight to sweet. I think your versions are fantastic. Well done!!!
Comment by Julia @ Mélanger— May 27, 2009 #
Yo LM! You did a fantastic job. That pork filling is so damn creative! and I bet that pineapple filling tasted amazing.
-Elizabeth (strawberriesinparis.wordpress.com)
Comment by liz2024— May 27, 2009 #
Oh and congrats on your first year!!!
Comment by liz2024— May 27, 2009 #
Oh wow what great flavours! One East and one West, fantastic. At first I was wondering what was the char siu doing with the strudel. Great job!
Comment by jo— May 27, 2009 #
Happy blogiversary! My goodness, I love the way both your sweet and savoury strudels. They look so good!
Comment by Tina— May 27, 2009 #
Thank you for dropping by & for the sweet comments! Your choice of fillings look good and your strudel came out really great! =)
Comment by Sabiilaa— May 27, 2009 #
Happy blog-o-versary Lisa! (doing a little happy dance for you now..) A year goes by so quickly… I am close to my first birthday as well (have to check out when actually..:))
Your strudel looks absolutely perfect and that pork filled one… I’m gonna have to try that! It looks delicious!
Comment by Simone (junglefrog)— May 27, 2009 #
beautiful creations lisa!! the pictures are just amazing and droolworthy! my cream cheese leaked through my strudel tears
, but yours really look pretty and perfect! way to go!! 
Comment by JZ @ Tasty treats— May 27, 2009 #
Amazing amazing Liz…
What a flavorful combinations for sweet and savoury…
I am going to try your pork recipe in another dough recipe
Mouthwatering photos…
Try the chicken appetizers one day if you have access for sumac, its extremely delicious, in Lebanon we use home made Lavash Bread, and bake in , here I substitute with Phyllo dough and serve it as an appetizers bites.
Congratulation my dear, dear friend on your first year anniversary… I am so proud of you LADY, and I am so happy that you participated in the challenge, and you are facing the world strongly…
I will wait for your call…
Guess what now I am doing two Farmer’s Market, I am not sure about the third one, which is two hours driving each way from my house, and will start begining of July for two months only. It’s in a cottage “tourist” area…
Comment by Arlette— May 27, 2009 #
Yum! Both versions sound absolutely delicious! I wish I could reach out and grab one out of the screen! Beautiful photos as well.
Comment by Cheri— May 27, 2009 #
Congratulations on your Blogiversary. Both your strudels look amazing.
Comment by Raje— May 27, 2009 #
Brava!! I’m so excited by your combos. And a tad jealous that the secret family recipe for the divine sounding combo is remaining a secret.
Sounds like a yummy, summery combo! I’ve been so busy that I *completely forgot* about the DB this month. Totally. Pathetic. There’s always next time I suppose…
Happy bloggiversary!! Time flies, right? I’m happy to have met a Yankee-baker fan.
Comment by laura @ the shore house— May 27, 2009 #
Yours look outstanding!! I couldn’t get mine any bigger than 2.5 feet x 1 foot. Yours (both of them!) look FAR better than mine
Happy Blog-o-versary!!!
Comment by rose— May 27, 2009 #
Oh My Goodness!! Your strudels are so beautiful. Wow that Char Siu Pork, simply amazing!!
Comment by Sweet Pea— May 27, 2009 #
These look so good- I’m so glad you were able to create such gorgeous art in the midst of such a hard time. I hope it lifted your spirits a bit- I feel happy just looking at them!
Comment by Alana— May 27, 2009 #
*lol* Love your writing and your Lederhosen äh dough, too.
Comment by zorra— May 27, 2009 #
Yum yum yum yum yum. Your pork strudel is the best one I’ve seen yet! I really enjoyed my savory version, and so did my man, but he kept joking that it would make a lovely side dish for a steak. Way to think outside the box! Pineapple/cheese looks fantastic, too.
Comment by Beth— May 27, 2009 #
Totally awesome savory strudel. I am so happy to see this many DBers taking on savory strudels and yours is terrific. I’d gladly have a slice of THAT one over so many others. WOW
Great job.
Comment by Jen Yu— May 27, 2009 #
OMG! Char sui strudel!! What a wonderful fusion dish, Lisa! I’m totally loving that—it’s been far too long since I’ve made char sui bao. Now I want some for dinner!
Happy blog-anniversary, too!
Comment by Angela @ A Spoonful of Sugar— May 27, 2009 #
Wow – I’m so impressed with your strudel. Great ideas!
Comment by Barbara— May 27, 2009 #
Gorgeous photos! Yum!
Comment by KennaMcD— May 27, 2009 #
Wow, your pork strudel looks incredible! I had also considered making an Asian-inspired savoury strudel, but couldn’t think of anything with the right texture… Thanks for sharing the Char Sui recipe, it looks delicious on its own! Bravo!
Comment by Valerie— May 27, 2009 #
Hi Lisa
I had to bow out of DB this time around as I had no time to play with the strudel dough ..it sounded so challenging!
Both your results look absolutely amazing!
Happy one year Blog Anniversary! Many more!
Comment by Pat— May 27, 2009 #
Oh, and your post is hilarious! Happy Blogiversary!
Comment by Valerie— May 27, 2009 #
Great job — how clever to think of a meat filling, Chinese no less! And what lovely photos!
Comment by aisha— May 27, 2009 #
Wow… Don’t usually comment on the food blogs. But this looks freaking yummy.
Comment by Gabriel— May 27, 2009 #
WOW, WOW, WOW, great job and wonderful creativity, both look totally delish! Happy Blogiversary!!!
Comment by CRUISNDIVA— May 27, 2009 #
Happy blogaversary sweets! Beautiful job, and i’m hoping things are going a little better for you. Trusting your instincts is so terribly important, but not always easy to do for sure. Glad to see your wit hasn’t gone anywhere – your posts are as funny as they are beautiful!
Comment by shellyfish— May 27, 2009 #
Oh my goodness oh how delicious! Gotta say, though, imagine the spectacle of ladies donning the 20 TRANSPARENT strudel dough skirts. That made me smile. Lovely job!
Comment by Bumblebutton— May 27, 2009 #
I haven’t eaten red meat in over two decades, but I still love the *idea* of char siu. The strudel looks gorgeous! I’ve been meaning to try making a vegetarian substitute for char siu, so I might use your marinade recipe sometime in the future.
Comment by Isolated Foodie— May 27, 2009 #
This looks sooo tasty! Both of them, but the pork one is a knock out. Great work.
Leona
Comment by Leona— May 27, 2009 #
Wow, what an amazing set of projects: the sweet and savory strudel as well as the version with roasted pineapple-cheese. I am super impressed.
And Happy 1st Blogiversary to you!
Comment by Junie Moon— May 27, 2009 #
Happy 1 year of blogging. You’re an old pro now.
Both strudels look awesome!
Comment by Katrina— May 27, 2009 #
Wow, both of these strudels look totally awesome! I love the BBQ pork one especially…YUM!
Comment by sara— May 27, 2009 #
The pork filling sounds dreamy!
Comment by kat— May 27, 2009 #
Wow, a salty strudel and and sweet one…It must have been a delightfull evening:)
I would have love to taste that!
Beautifull and original:)
Comment by awoz— May 27, 2009 #
Happy Blogiversary! I’m glad you went with the pineapple, cheese, and macadamia nut strudel – I have to try your version! Both strudels demand applause!
Comment by art and lemons— May 27, 2009 #
Happy blogiversary! What a wonderful way to end the year. Your strudel is fantastic!
Comment by Zoë Francois— May 27, 2009 #
Happy Blogversary, Lisa and the strudels look AWESOME!
A shall come back to talk to you about baseball.
Comment by A&N— May 27, 2009 #
I’m loving your savory interpretation. I looks absolutely fabulous!
Comment by Susan from Food Blogga— May 27, 2009 #
Congrats on your 1 year and you made some amazing strudel. Your savory one looks out of this worl
Comment by Ruth— May 27, 2009 #
I love the savory Strudel…you had me at the word Dim Sum. Truly one of my fav. foods and something we don’t get here in Maine.
I must try it. Of course I guess that means I’ll have to hand roll my strudel dough next time.
Comment by Ente— May 27, 2009 #
Happy Blogiversary/birthday to you!
Wow, you’re a talker aren’t you! LOL! I love visiting you! Never know what spin you’re going to put on things and everything you “create” is insanely amazing. Both of those strudels look yummy but its the savory one that’s going to haunt me.
What were you talking about in that last paragraph? You lost me. What were you freaked out about? The accident? Sorry if they’re stupid questions.
Yanks are doing a better. Last time I checked they were just a game or so out of first. Here’s to us winning and everyone else losing!
~ingrid
Comment by ingrid— May 27, 2009 #
Darn I meant to ask are you 100% better?
~ingrid
Comment by ingrid— May 27, 2009 #
Wow, this is an international strudel feast. It looks delicious! I’ve been reading in a few posts that leaving the dough to sit overnight makes it incredibly stretchy and able to be thin without getting holes in it – I’m tempted to try, to tempt fate to see if this is really true.
Comment by JennyBakes— May 27, 2009 #
WOW! The bbq filling looks out of this world!
Comment by amelia— May 27, 2009 #
What a great job you did! I would love to try that pineapple one. Great flavor combo!
Comment by megan— May 27, 2009 #
As per fakkin usual, I am blown away by what you create. Jebus. Marry me?
Both sound and look astounding – I can’t tell which one I like better, so I’ll take both please!!
Hugs my love!
xoxoxox
Comment by lisa.lorree— May 27, 2009 #
Fabulous job! Love all the variations. I’m even more inspired to try this challenge again.
Comment by Anjanette— May 27, 2009 #
First off, Happy Blogiversary.
Secondly, again, you have me laughing out loud with your post. You are hilarious! I love love love reading your posts.
Thirdly (or lastly), your strudel look divine… especially the pork. Yum yum!
You are awesome!
Comment by Tina— May 27, 2009 #
My oh my but that pork looks divine!
Comment by Pinky— May 27, 2009 #
Happy Blogoversary!!
Your flavor choices for the strudel are absolutely stunning! I’m practically drooling on my computer…
Comment by Laurel— May 27, 2009 #
Hi Craigs Corner is back up on my blog. I was waiting for him to get him from work. He was so excited that someone missed him on the blog!
Comment by Ruth— May 27, 2009 #
Thanks for the comment. Happy blogiversary! Your photos are gorgeous! All of them. I just searched your hwole blog, and I am wishing another meal was on it’s way (and like 5 desserts), but alas, it is bedtime. Thanks for the inspiration!
Comment by Sarah C.— May 28, 2009 #
Rich and delicous char shew…. Great creation! I am drooling !!
Regards
Kris
Comment by Bake in Paris— May 28, 2009 #
The pineapple-cheese one has my heart. Great work!
Comment by jfochek— May 28, 2009 #
Ahhhhhhhhhhhh! This is incredibly beautiful, gorgeous, tempting, devilish, and I want it! I want it all!
Comment by Kitty— May 28, 2009 #
Happy Blogoversary!!!
Besides that, OMG, that BBQ pork strudel is making me so hungry. I think I should stop blog hopping late at night! ;P Love your pineapple strudel too, very tropical! 
Comment by Jenny Tan— May 28, 2009 #
I am LOVING both versions of this, especially the char siu. Happy blogiversary!
Comment by Esi— May 28, 2009 #
Wow! I LOVE Char Siu and make my own anytime I see Pork Tenderloin on sale. Great idea and very original!
As for the pineapple filling…can I be adopted into your family so I can have the recipe? Geez it looks great! I have another recipe that I make all the time that has braided dough filled with cream cheese and pineapple. Guess I’ll have to go make it again but just roast the pineapple instead.
Love it! You are a MASTER Daring Baker!
Comment by lisasdblog— May 28, 2009 #
Wow, that pork strudel looks mouth watering! And happy Blog anniversary!
Comment by peasepudding— May 28, 2009 #
Happy blogoversary Lisa! You celebrate your blogoversary just one day after me. Love both streudel combinations, and the Asian flavours in both. I am intrigued by the pineapple cheese one – will have to do some sleuthing to check it out. Great job!
Comment by Cakelaw— May 28, 2009 #
Wow, two! They both look amazing!
Comment by Elizabeth— May 28, 2009 #
Happy blog anniversary!
Looking at the pictures I woulnd’t have guessed you had any problems. Especially love the look of your savoury strudel, yum!
Comment by linda— May 28, 2009 #
GORGEOUS Strudel!!!
Comment by Celeste— May 28, 2009 #
Beautiful Strudels, your pictures are gorgeous =D. Happy One Year as well!!!
Comment by Lauren— May 28, 2009 #
char sui sounds divine in the dough! I really like the idea of the savory pastry and yours is making my mouth water!
Comment by pixie o— May 28, 2009 #
Amazing Pictures..all of them…and I just love the pork filling…one of the perfect strudels I’ve seen around!
Comment by rachel— May 28, 2009 #
What a creative combination! (BBQ and German) I’m a vegetarian, but I’m sure my boyfriend (a dedicated carnivore) wishes I would make this kind.
Comment by Kathleen— May 28, 2009 #
I love steamed pork buns and your idea to combine it with the char siu pork is amazing! I bookmarking this page and will have to make it.
Comment by Jen— May 28, 2009 #
You’re too kind! Your strudel would kick my strudel’s butt if they ever met in a dark alley.
Both variations look flawless, and I can’t believe how wonderfully flaky your pastry is.
Comment by BitterSweet— May 28, 2009 #
Those are 2 tasty looking fillings!!! I could have a slice of each right now! Me too wil be making strudels more often!
Comment by clumbsycookie— May 28, 2009 #
Yours is by far the most original, you are so creative! Great photos.
Comment by Natashya— May 28, 2009 #
Happy Blogiversary. Love your savory and sweet strudels and your documentation and pictures are outstanding. I really enjoy reading your posts!!
Comment by Sugar Chef— May 28, 2009 #
Beautiful strudels, absolutely! They look so delish. Congratulations!
Comment by Singing Horse— May 28, 2009 #
Both of these look TERRIFIC! I used to buy already-cooked pork like that, to use in my fried rice, etc., when we lived in the Pacific NW. But here in New Mexico, I can’t find it at the markets. Your recipe sounds wonderful, and I’ll just make my OWN next time I want some. Thanks for sharing it.
Comment by Linda— May 28, 2009 #
the pineapple one, i think, needs to make its way into my recipe box. i don’t even have a recipe box, but i think i might get one, just so i can put that in there. great job!
Comment by leanne— May 28, 2009 #
Lis,
I wanna pork out! Both strudels looks so great. It reminds me of a line from Northern Exposure from one of Joel’s dream sequences: “We better get goin’ – cuz I’m packin’ strudel and it won’t keep”. Okay, maybe that line is only funny to me. Congrats on your bloggiversary too. Your grandma would be proud to know her secret recipes are living on through her talented granddaughter. She probably fought dozens of Betty Crocker ninja spies to keep those ingredients under wraps. You must now do the same, young grasshopper. *hugs*
Comment by Brett— May 28, 2009 #
I loved reading about your strudel experience!! What a great blog you have! And I really love how you came up with such creative fillings–they look delicious!
Comment by Jill— May 28, 2009 #
Beautiful strudels! Your pork strudel looks delicious! I’m going to try your pork recipe. Great job!
Comment by isa— May 28, 2009 #
It might not have been thin, but they look beautiful nonetheless!
Great job!
Comment by Laura— May 28, 2009 #
Happy Blogiversary! I would never have thought of a char siu filling in a million years. Great idea!
Comment by Shirley— May 28, 2009 #
Oh my goodness, those both sound amazing! I love your combos, never would’ve thought of using char siu for a strudel filling. I know my boyfriend would gobble these both up in an instant… maybe I should try them!
Comment by Allison Day— May 29, 2009 #
you made char siu?!! you’re crazy and amazing!! =P I can’t believe you made two strudels and char siu!! wow!! I love char siu, I never thought it could be achieved at home. EXCELLENT JOB! You know, I have been thinking about putting char siu in the danish dough we made before. what do you think?!!
Comment by kk— May 29, 2009 #
Happy Blogiversary!!!!!!!
That pork makes me wanna drop my life here as I know and come live with you.
Both of your strudels look AMAZING!!
Comment by Chantal— May 29, 2009 #
Oh that filling. Man oh man, what an impressive looking strudel. Plus, your title is just hysterical. I’m all about playing with your words
Looks like you did a fantastic job with the strudel!
Comment by Elyse— May 29, 2009 #
Great job Lisa! Your photos are great…and happy Blogiversary!!!
Comment by madcap cupcake— May 29, 2009 #
Happy B-B Day HopAlong. Eat something already.
Char siu pork, the other whi, er ah, red meat. Beautiful and original creation. Well done.
Comment by Robert— May 29, 2009 #
Utterly beautiful. Amazing how delicate and marvellous creations come forth even at times of great pain. Warmest wishes to you, and wishing you lightness of heart to go with that extraordinarily light pastry.
Comment by Lisa— May 30, 2009 #
Fantastic! The char siu striudel looks brilliant. And I like the idea of roasting the pineapple for the filling in the sweet strudel.
Comment by sijeleng— May 30, 2009 #
Cha Sao strudel! This has got to be the most unique strudel i’ve seen so far, great job!
Comment by anjelikuh— May 30, 2009 #
OMG…these are heavenly! Love the east meets west combo!
Comment by Nanciful— May 30, 2009 #
they both look so delicious!!!
Comment by Joey Biscotti— May 30, 2009 #
Great job! Beautiful strudel!
Comment by Gabriella— June 1, 2009 #
Lisa, both strudels are amazing! Congratulations on your blogiversary!
Comment by Vera— June 1, 2009 #
Lisa, we have the same blogiversary!! May 27 was my blog anniversary also – too funny!
Comment by Maris— June 2, 2009 #
So glad you came to visit our site today because now we can check up on what you’re making. Clearly you are beyond talented in the kitchen and with a camera! So amazing.
Comment by duodishes— June 2, 2009 #
Your strudels look amazing! I couldn’t get my dough to the larger size either…so you’re not alone there!
Comment by Christina— June 3, 2009 #
Both versions look delicious but I’d like to reach into my screen and grab a slice of the pineapple!
Comment by Holly— June 5, 2009 #
Wonderful idea! BBQ Pork in flaky layers makes a lot of sense to me.
Happy one year of blogging!
Comment by Jude— June 12, 2009 #
OMG, that is so mouth watering. Thanks for the recipe! I hope I can make it as good as you.
Comment by house garden— June 7, 2010 #
[...] feel like a cop-out, but the truth is..I’m a horrible super, stretchy, thin dough roller. Proof is in the pudding..look at my strudel dough from back in ’09. Everyone had gorgeous, stretchy, transparent [...]
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[...] has to be rolled super-duper thin…transparency thin -read the paper through it thin, LIKE strudel thin. See the relationship? I cannot do strudel dough either. I’m Eastern European and I [...]
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