Daring Bakers: Kiwi & Pineapple Strudel

3:58 PM

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.

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

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.

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).

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.

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.


The tablecloth can be cotton or polyster;

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

Kiwi & Pineapple Strudel

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 above)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2cups of kiwi and pineapple, cut into small pieces.

Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. Add the raisins and walnuts along with it and toast. This will take about 4 minutes. Let it cool completely.

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 above. 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 mixture. Spread the fruits mixture over the bread crumbs.

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. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

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.

You Might Also Like


  1. Kiwiw and pineapple sounds delicious and it's so unique! It turned out gorgeous! Very well done!

  2. I was waiting to see ur version Sathya..rock on..just amazing strudel..:)

  3. OMG! You have done a great job! Strudel is mind-blowing!

  4. sounds yummy and looking great..

  5. just so perfect sathya :) can it get more tempting than this? ;) so yummm

  6. Perfect Sathya..love the combination of pineapple and kiwi :)

  7. wow...love this kiwi filling...yum

    how hve u been Sathya long time no see :)

  8. mmmhh thats one delicious strudel Satya...love the kiwis in it :)

  9. Wow, kiwi and pineapple. These flavours are blowing me away, absolutely delicious. I love your photos and presentation as well. Great job.

  10. I wanna eat that too...looks so yummy Sathya...what a masterpiece

  11. Your fruit filling looks awesome! Great job!

  12. wow this looks yummy!

  13. Beautiful Sathya!!!! U made it prefectly yaar!!!

  14. What a cool filling idea! Sounds totally delicious. :-D

  15. So tropical...it looks delicious! Fantastic job.

  16. Looks delicious! Kiwi and pineapple is a great idea. Very creative!
    Great job!

  17. mmm interesting combo, its always apple strudels but this combo looks so perfect and yummylicious!!!

  18. looks great and amazing..althou m not a big fan of kiwi.
    when are the results of think caraway coming out? waiting waiting...never tried anything, so will be trying few recipes i get here!!

  19. Looks amazing. A lovely dish for anytime. Mouthwatering. First time to your blog and you have a brilliant space here. keep it going. going to follow you from now.

    Do take a look at my space when you find time.

  20. goodness of kiwi and pineapple.. very interesting and daring !

  21. Woow the strudel with kiwi looks really so good and yumm.. have bookmarked it ,,i love kiwi

  22. mmm interesting combo, its always apple strudels but this combo looks so perfect and yummylicious!!!

  23. So tropical...it looks delicious! Fantastic job.



Like us on Facebook