My right forearm hurts.
I have two possible explanations:
1) I used my right forearm a bit too excitedly at the gym.. ?from jumping jacks?
2) From kneading strudel dough
I vote for the latter possibility since it is one-sided. But I didn’t think my kneading was THAT vigorous!
I mean, I was a bit more vigorous in my kneading this year. Last year, it took me 20 minutes. Apparently, I needed more oomph.
This year, my grandmother told me that the best strudel kneaders literally throw their dough onto the counter.
And I happily followed suit.
I don’t think I had to knead more than 5 minutes. It was perfect. The dough also pulled like butter.
I must be improving. Keeping the strudel tradition alive within my family.
It seems to have become an annual tradition, this strudel-making, or strudeling as we’ve dubbed it this year. Last year, we got in trouble for pulling the strudel dough Christmas morning, as my mom was trying to prepare for lunch and dinner. So, we did the next best thing: knead the dough on Christmas morning, but pull it and bake it on Boxing Day. But the commotion certainly follows wherever strudel-making takes place. It is always center stage.
We made a traditional apple strudel and for the second strudel, we pulled together this delicious cherry and almond strudel. A mix of both sweet and sour cherries, accentuated with both toasted almonds and almond extract, with a hint of cinnamon, this was strudel experiment success. It is kind of hard to make anything unappealing when it is wrapped with freshly baked homemade strudel dough, but even my grandfather (the strudel supervisor) gave it the strudel stamp of approval.
For step-by-step instructions on preparing the strudel and the recipe for apple strudel, see my previous post here.