One of the highlights of our trip to Salzburg, Austria was the Apple Strudel Class at Edelweiss Cooking School. The class is held in an old guard’s house at the city gate, with original round rock walls. The setup includes gingham table cloths and red aprons for a bright, fun look especially against the old, dark surroundings.

Chef Johann is an excellent teacher. He demonstrates each step, gives clear instruction, and walks around to help and encourage just enough. The organization is top notch. Ingredients are organized in separate bowls, equipment is available, everything at our fingertips as needed. The timing moves very smoothly. Our Strudels include apples, raisins, and cinnamon, and the kitchen smells like the holidays as they bake.

Baking setup on green gingham tablecloth, bowl of cut up apples with wooden spoon, rolling pin, and bowl of flour — *Baking setup*

Rob in a red apron rolling out dough for Apple Strudel — *Baking setup*

Lunch for the group is included, everything was delicious, and the shared meal increased the feeling of fellowship with the participants. We ate Goulash Soup and Salzburger Nockerl – an egg soufflé dish – which we also made. Our Nockerls did not turn out looking quite like Chef’s version, apparently it takes practice. Of course dessert was our Apple Strudels, and they were amazing.

Salzburger Nockerl, yellow and browned on top, an egg custard dish in a white baking dish cooling on a wooden board, green gingham table cloth — *Salzburger Nockerl*

This experience was so enjoyable, we plan to enroll in another of Chef Johann’s cookery courses next time we are in Salzburg.

We highly recommend this 5-Star experience to anyone visiting Salzburg. In the meantime, we are sharing Chef Johann’s recipe for Apple Strudel for you here. It is surprisingly easy to make!

Apple Strudel

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Apple Strudel

Thank you to the Edelweiss Cooking School in Salzburg, Austria for this excellent recipe for Apple Strudel.

Ingredients

Dough

210 g double zero flour
1/8 cup water 125 g
1 tablespoon oil
Salt

Filling

60 g breadcrumbs
45 g butter
5-6 apples
50-100 g sugar
Cinnamon
Raisins

Instructions

To make the dough, combine flour, water, oil, and salt in a bowl and knead all ingredients together to create a smooth, silky dough. Cover and let rest for about two hours.
Heat butter in pan, add dry breadcrumbs from white bread, sauté until golden brown, then chill. Peel and cut apples into slices and mix with sugar, cinnamon, and raisins.
Place a tea towel on table, dust with flour. Place the dough on the towel and sprinkle the dough with flour. Using a rolling pin, roll out the dough until the size of a pizza. Using the floured backs of both of your hands, carefully reach under the dough and stretch it to make a paper-thin rectangle. Then, cut off any protruding edges.
Sprinkle 2 spoons of buttered breadcrumbs over the dough, then 2 spoons of melted butter. Add the apple mixture to the shorter side of the rectangle, keeping it on 1/3 of the dough. Fold the sides of the dough over the apples first. Then fold the end up, closest to the apples. Now start rolling the dough by lifting the edge of the tea towel. Roll the strudel up tightly and close the ends.
Place strudel seam-side down on a buttered baking tray. Brush generously with melted butter. Bake in a preheated oven at 200 degree C for about 40 minutes.
Sprinkle a dusting of powdered sugar over the top.

Notes

Important Note: Dough should be made 2 hours in advance of preparing the Apple Strudel.

Double zero flour is commonly used to make pasta and pizza dough.

You may serve the Strudel warm or cold.

Enjoy!

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The Grain and Grape