Last month, Dave and I took another class at Bake! at Zingerman’s, Noodling about Strudelling! This was my fourth Zingerman’s class, previously I’ve taken Creative Cookies, Amber Waves of Grain (American Breads), and Wholely Whole Grains.
I’m half-Hungarian and my great grandmother used to make strudel at home and we’ve bought really good strudel from The Strudel Shop in Allen Park, but I wanted to learn to make it myself. Dave was really interested in learning the technique of stretching a grapefruit-sized ball of dough to cover an 8 foot by 3 foot table like a tablecloth.
In the class we made a batch of dough, but since it needs to rest for several hours before it’s ready to be stretched, we used the dough that was prepared for us by the staff members of BAKE. We made two different kinds during class asparagus with Parmesan cheese and apple. While both of the strudels were delicious, we preferred the asparagus. The apple got a little mushy. We took one of each flavor home unbaked to freeze and then we baked two off in the class.
With the dough we made in class, Dave and I made two cheese strudels and two bacon and onion strudels (we tried this flavor at our Hungarian tasting). I found the cheese filling recipe on this website, we used cream cheese. I ended up having to add about 3 tablespoons of corn starch to the heated mixture to thicken it enough to put in the strudel. Hopefully it turns out when we bake it! We froze all four strudels for later. They can be baked straight from the freezer, which makes the savory a convenient option for lunch and the sweet, an easy dessert.
These pictures show us making the strudel at home. The first photo above shows the dough ball. The photos below show the dough stretched out with the filling in place, Dave rolling the strudel using the muslin sheet, and then the final unbaked strudel.