Hungarian Strudel Making Class: Stretch & Fill Two Ways
The Strudel is a typical Habsburg-Empire dessert, but it can be originated to the Turkish influence in Hungary. It is an essential part of the wedding dinner in the countryside. I use my mother’s recipe who makes the stretched version. This Strudel pastry is elastic, very thin and it is stretched by the hand. We make sweet and salty Strudel as well. Where I grew up, there were some typical fillings: poppy-seed with pumpkin, salty cabbage and sweet cottage cheese cream. Now you can make these on my special baking course. Come and join my culinary experience, learn about my family tricks and at the end of the course enjoy the result of your efforts. If you are also interested in cooking a complete Hungarian meal, you may enjoy my "Hungarian Cooking Class with Chef Marti" or the 4-hour "Premium Hungarian Cooking Class with Chef Marti."
Prices may vary slightly on the provider's site — you could get an extra discount at checkout.