The classic Austrian Apfelstrudel is made with a gossamer-thin dough -- so thin "you can read the newspaper through it." It is filled with apples, cinnamon and breadcrumbs to create a perfect combination of sweet, tart, crispy and soft. In this hands-on class, you will make the dough and stretch it, then fill it roll it and take it home to bake. We will have prepared strudel to enjoy together in the garden.

PLEASE BRING A JELLY-ROLL PAN, OR RIMMED COOKIE SHEET.

The class will take place in Apples To Zucchini’s teaching kitchen, with dining to follow in the garden. (We will enjoy our tasty treats after we've cooked them, mid-afternoon. You may want to have lunch before you arrive.)

About the chef educators:

Nancy Martz is the Executive Director of Apples to Zucchini Cooking School. Her family is from Austria and her grandfather and uncle were both professional chefs.

Anna-Katharina is a Stanford student who hails from St. Gilgen, Austria. She has attended Le Cordon Bleu in Paris and has baked professionally since high school.

Please wear close-toed shoes, as we will be in a commercial kitchen.

Bring a wrap or jacket for outdoor dining. In the event of inclement weather, we will dine indoors.