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, Laura Pyles will teach you to stretch your homemade strudel dough to the limits to make weiner apfelstrudel (apple and quince strudel with allspice and browned butter); burgenlȁndischer krautstrudel (savory cabbage and bacon strudel with caraway); and topfenstrudel (homemade quark strudel with schnapps-soaked tart cherries and almonds). To go along with your flakey creations, you’ll also enjoy a pickled pumpkin salad with kale, pepitas, and pecorino romano along with a pear eau de vie cocktail with rosemary simple syrup, lemon, and sparkling wine.
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