Coaxing your unleavened dough into the thin, flakey layers that make up a strudel is an art all its own. There’s no wonder why the name translates to “whirlpool” in German — the swirling, whirling layers of flakes that surround both sweet and savory fillings are something special. In this class, Pamela Arriagada will teach you to stretch your homemade strudel dough to the limits to make classic Viennese apfelstrudel (apple strudel with cinnamon and raisins); krautstrudel (savory cabbage and bacon strudel with caraway); and topfenstrudel (homemade quark strudel with vanilla and rum-soaked cherries).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.