SUMMARY – a simple, unsweetened dough and a traditional filling pinwheel into small cookies that aren’t too sweet, and are crispy, flaky but still tender. Sophisticated and perfect for company.
Have you ever seen someone make actual strudel dough? Not on TV but live?
I did when I was in culinary school. We had a guest pastry chef come to school and do a presentation. She was either Austrian or had Austrian parents/grandparents. She used our pastry lab, during our class, to get everything prepped.
It was amazing to watch this lump of dough get stretched out paper thin, filled, rolled and baked.
The taste? It was like nothing I had ever had before or since. Shattering dough, sweet filling, it was so good.
I also thought there is no way I am ever going to make strudel dough by hand.
This cookie is a great reminder of that strudel I had years ago. This dough is a lot easier than stretching dough over a large table without holing it! And you could make this dough without any extra tools.
But it was pretty sticky. Hence the warning to put it in the fridge. And use plastic wrap. It was good to give this some time, so I could stagger the project out over a couple of days and not be overwhelmed.
I made the dough early yesterday morning before getting ready for work. Then I spent a bunch of extra time looking for my rolling pin sleeve. I literally only used it once. I swear I put it in with some flour. And I couldn’t find the thing. I went through all my flour containers and no dice. I found the pastry cloth that came with it. I do not know where the thing is. So now I have to buy another one. 🙁
I think the only real hard part of this is rolling the dough up into logs for baking. The dough stuck to the plastic wrap and I holed it a little getting it off. But I put that part on the inside of the roll and went ahead.
The other thing that worried me was when I took the pan out of the oven to cool, there was melted butter all over the pan. But during cooling I think the logs re-absorbed it, because the pan wasn’t at all wet or greasy this morning when i sliced up the cookies.
This post is part of the Alpha Bakers bake-along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.
Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.