What is the secret of this translucent and light stretched pastry? Why does it tear? Why doesn't? What is the prefect filling/pastry ratio?
On this course we reveal the secret of the home made strudel, this childhood mystery. You will learn the right technique for kneading and stretching, and also to make various fillings. You can enjoy your products fresh and warm on the spot or take them home to your family, they are perfect for breakfast! (That is of course if you can resist to eat up all!)
- Cottage cheese strudel
- Poppyseed strudel
- Sour cherry strudel
- Apple strudel
Please advice us on any food allergies or intolerance you might have.