Strudel and StrIUdel - Apfelstrudel meets BBQ Pork | Parsley, Sage, and Sweet

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 Comments
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balloonsBefore 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.  Okay, balloons, streamers, whoot whoots, et al.  Yay for me *twirling finger*

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.  Authentic 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’ve 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!

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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.  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.  Howdchoo all do dat??

Char Siu Pork and Sauce (BBQ Pork)

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? :P) 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.

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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 RodgersThank you for a great challenge, and I DO mean CHALLENGE, Courtney and Linda!

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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 , 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 by all.

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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 suggested, 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.

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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 upon layers upon layers of flaky love.

Speaking of love, I haven’t given much attention to my roasted pineapple-cheese macadamia strudel, 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 a guy.  Bah-dump-bump.

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 cutting the cream cheese with chevre.

To finish it off, I 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.

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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.

Pineapple Cheese Strudel using Phyllo

Pineapple Filling
1/2 teaspoon salt
3 tablespoons cornstarch
1/3 cup sugar
1 tablespoon sugar
1 can crushed pineapple (20 ounces), packed in its own juice, if fresh pineapple is not available.  Set aside 3 tablespoons of the juice for brushing on strudels before baking.
4 tablespoons butter

Strudel
12 ounces of cream cheese, at room temperature
4 ounces chevre
1/2 cup powdered sugar
1 egg
12 sheets phyllo dough
3/4 cup melted unsalted butter
Granulated, sanding or turbinado sugar, for sprinkling on top

Make the Pineapple Filling:
1. In heavy saucepan combine cornstarch, sugar and salt. Add the can of pineapple and mix everything together until the pineapple is coated well. Cook over medium heat until mixture comes to a boil, stirring constantly.

2. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and like lemon curd.Remove from heat and add butter, stirring to melt.

3. Let cool, then place a piece of plastic wrap directly on the surface. Chill in the refrigerator until set.

Make the Strudel:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Combine the cream cheese, chevre and powdered sugar in a stand mixer bowl. With the paddle attachment beat the mixture on medium speed until light and creamy. Add the egg and beat until well blended.

3. Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.) Brush with melted butter. Lay another sheet on top and continue brushing and layering until you have 6 sheets of phyllo layered and buttered.

3. Spoon half the cheese filling onto the bottom third of the phyllo, leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides. Form the cheese mixture into a log. Using the handle of a wooden spoon, press the log in half and spoon half the pineapple in the center space created. Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it the rest of the way. Repea all of the above with the remaining phyllo and fillings to make another strudel.

4. Place the 2 strudels side by side, at least 2 inches apart, on a large, parchment lined (12 x 17) baking sheet seam side down. Brush with any remaining melted butter and reserved pineapple juice and sprinkle with granulated sugar, Cut two small slits in the top of the phyllo to let steam escape. Bake for 17 to 20 minutes or until golden and puffy. Remove from oven and let cool.

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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  1. 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.

  2. Oh man you are killing me with your combos. Love them .Great job.

  3. Wow…looks great! I had trouble stretching mine very far as well. happy blogiversary…mine was today, er, yesterday (26th) for my 3rd year!

  4. 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.

  5. 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! :o

  6. 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. :D

  7. Mmmmhhh, delicious! Both your strudel look perfect and really tempting! I love that pork filling!

    Cheers,

    Rosa

  8. 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!

  9. Beautiful strIUdel, it looks sweet to me, actually!
    Great pictures and colors.
    Happy Blogiversary!!

  10. 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!

  11. 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 :D And a bite of the sweet one post lunch! *bliss*

  12. Happy Blogoversary Lisa :) How amazing does you pork strudel look? Both look amazing!

  13. 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!

  14. Congrats Lisa w/ your 1st blogoversary!… and WOW to the savory and sweets strudels duet :)

  15. 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!!!

  16. 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)

  17. Oh and congrats on your first year!!!

  18. 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!

  19. Happy blogiversary! My goodness, I love the way both your sweet and savoury strudels. They look so good!

  20. Thank you for dropping by & for the sweet comments! Your choice of fillings look good and your strudel came out really great! =)

  21. 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!

  22. 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!! :-)

  23. 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…

  24. Yum! Both versions sound absolutely delicious! I wish I could reach out and grab one out of the screen! Beautiful photos as well.

  25. Congratulations on your Blogiversary. Both your strudels look amazing. :)

  26. 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. :-)

  27. 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!!!

  28. Oh My Goodness!! Your strudels are so beautiful. Wow that Char Siu Pork, simply amazing!!

  29. 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!

  30. *lol* Love your writing and your Lederhosen äh dough, too. ;-)

  31. 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.

  32. 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.

  33. 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!

  34. Wow – I’m so impressed with your strudel. Great ideas!

  35. Gorgeous photos! Yum!

  36. 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!

  37. 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! :-)

  38. Oh, and your post is hilarious! Happy Blogiversary!

  39. Great job — how clever to think of a meat filling, Chinese no less! And what lovely photos!

  40. Wow… Don’t usually comment on the food blogs. But this looks freaking yummy.

  41. WOW, WOW, WOW, great job and wonderful creativity, both look totally delish! Happy Blogiversary!!!

  42. 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!

  43. 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!

  44. 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.

  45. This looks sooo tasty! Both of them, but the pork one is a knock out. Great work.

    Leona

  46. 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!

  47. Happy 1 year of blogging. You’re an old pro now. ;)
    Both strudels look awesome!

  48. Wow, both of these strudels look totally awesome! I love the BBQ pork one especially…YUM!

  49. The pork filling sounds dreamy!

  50. 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:)

  51. 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!

  52. Happy blogiversary! What a wonderful way to end the year. Your strudel is fantastic!

  53. Happy Blogversary, Lisa and the strudels look AWESOME!

    A shall come back to talk to you about baseball.

  54. I’m loving your savory interpretation. I looks absolutely fabulous!

  55. Congrats on your 1 year and you made some amazing strudel. Your savory one looks out of this worl

  56. 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.

  57. 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

  58. Darn I meant to ask are you 100% better?
    ~ingrid

  59. 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.

  60. WOW! The bbq filling looks out of this world!

  61. What a great job you did! I would love to try that pineapple one. Great flavor combo!

  62. 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

  63. Fabulous job! Love all the variations. I’m even more inspired to try this challenge again.

  64. 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!

  65. My oh my but that pork looks divine!

  66. Happy Blogoversary!!

    Your flavor choices for the strudel are absolutely stunning! I’m practically drooling on my computer…

  67. 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!

  68. 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!

  69. Rich and delicous char shew…. Great creation! I am drooling !!

    Regards
    Kris

  70. The pineapple-cheese one has my heart. Great work!

  71. Ahhhhhhhhhhhh! This is incredibly beautiful, gorgeous, tempting, devilish, and I want it! I want it all!

  72. 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! ;)

  73. I am LOVING both versions of this, especially the char siu. Happy blogiversary!

  74. 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! :)

  75. Wow, that pork strudel looks mouth watering! And happy Blog anniversary!

  76. 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!

  77. Wow, two! They both look amazing!

  78. 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!

  79. GORGEOUS Strudel!!!

  80. Beautiful Strudels, your pictures are gorgeous =D. Happy One Year as well!!!

  81. char sui sounds divine in the dough! I really like the idea of the savory pastry and yours is making my mouth water!

  82. Amazing Pictures..all of them…and I just love the pork filling…one of the perfect strudels I’ve seen around!

  83. 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. :)

  84. 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.

  85. 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.

  86. Those are 2 tasty looking fillings!!! I could have a slice of each right now! Me too wil be making strudels more often!

  87. Yours is by far the most original, you are so creative! Great photos. :)

  88. Happy Blogiversary. Love your savory and sweet strudels and your documentation and pictures are outstanding. I really enjoy reading your posts!!

  89. Beautiful strudels, absolutely! They look so delish. Congratulations!

  90. 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.

  91. 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!

  92. 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*

  93. 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!

  94. Beautiful strudels! Your pork strudel looks delicious! I’m going to try your pork recipe. Great job!

  95. It might not have been thin, but they look beautiful nonetheless!

    Great job!

  96. Happy Blogiversary! I would never have thought of a char siu filling in a million years. Great idea!

  97. 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! :)

  98. 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?!!

  99. 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!!

  100. 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!

  101. Great job Lisa! Your photos are great…and happy Blogiversary!!!

  102. Happy B-B Day HopAlong. Eat something already.

    Char siu pork, the other whi, er ah, red meat. Beautiful and original creation. Well done.

  103. 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.

  104. Fantastic! The char siu striudel looks brilliant. And I like the idea of roasting the pineapple for the filling in the sweet strudel.

  105. Cha Sao strudel! This has got to be the most unique strudel i’ve seen so far, great job!

  106. OMG…these are heavenly! Love the east meets west combo!

  107. they both look so delicious!!!

  108. Great job! Beautiful strudel!

  109. Lisa, both strudels are amazing! Congratulations on your blogiversary!

  110. Lisa, we have the same blogiversary!! May 27 was my blog anniversary also – too funny!

  111. 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.

  112. Your strudels look amazing! I couldn’t get my dough to the larger size either…so you’re not alone there! :-)

  113. Both versions look delicious but I’d like to reach into my screen and grab a slice of the pineapple!

  114. Wonderful idea! BBQ Pork in flaky layers makes a lot of sense to me.
    Happy one year of blogging!

  115. OMG, that is so mouth watering. Thanks for the recipe! I hope I can make it as good as you.

  116. [...] 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 [...]

  117. [...] 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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