I had a guest chef help me cook the dessert in this article and
boy did we choose a pretty ambitious recipe to recreate.
However, lucky for me my guest chef is truly deserving of the
title “chef” as he already knows his way around the kitchen
waaaaay better than I do creating amazing meals left and
right all without much assistance from a recipe (seriously
how do you people cook without recipes?! lol).
Scroll on down to see what we made!
Neither one of us had ever made strudel before, but my guest
was very excited to give it a go. I on the other hand was
procrastinating this daunting endeavor, particularly the part
where we had to stretch out the dough to be paper thin. I was
sooo worried about tearing it (which we did lol).
In the end this
strudel didn’t turn out perfect. We didn’t have as many layers as
I would have liked and the layers we did have, aside from the top
and the bottom, weren’t all that flaky (thinner dough and more
butter was definitely what we were missing), but the flavor was
still good and in the end our strudel was “not so terrible” lol. However, do
be sure to “wait for the cream” because the addition of the whipped
cream really kicked this up a notch.