Welcome to the KL techniques series ! (A new idea)

Strudel dough.

'This is the place where we can dive into a cooking or baking technique for one hour - Join me for a technique class on how to make and stretch the perfect strudel dough!

I will not dispute its association to Vienna, Austria, or that the Viennese apfel strudel was inspired by the Hungarian recipe for “retes” or that it evolved from the pastry used for baklava after the departure of the Ottoman invaders. This is the perfect dough to make right now - join me to get my best tips as I plan to create the most delectable “whirlpool” of filling and pastry.

I will send out a strudel dough recipe to those who sign up here by Sunday 19th.'

Birgitte

PLEASE NOTE ALL PLACES ARE NOW TAKEN.

Next Kitchen Lab event 11th December, more info to follow...