Chez Panisse and The Culinary Institute of America at Copia

The Famous Hungarian Cabbage Strudel,  Croatian Burek, and The French Pastis from Gascony all from one FABULOUS HAND STRETCHED...

Saturday, November 26, 2011

King Arthur Flour Company

Great Success and Fun making Strudel at King Arthur Flour Company, Norwich, Vermont

Sunday, October 2, 2011

Heirloom Apple Strudel Party at Scott Farm Vermont

We made apple strudel from heirloom apples Belle De Boscop apple from the Netherlands and Reine des Reinette the famous apple that Tarte Tatin is made from.

Friday, April 15, 2011

Strudel Party











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We had a fun afternoon stretching "kweching", laughing at my farmhouse while we made, Strudel of course.

(Yield: 15 Servings)

This is a springtime strudel made with the last of the fall’s apples, that you can still find at the farmers market. Fresh sour cherries are best but you can substitute good quality jarred sour cherries in light syrup. Added bonus, simmer the drained sour cherry juice until reduced to quarter cup and drizzle over the vanilla ice cream.

Ingredients for the Filling

2 ½ pounds peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
1/3 cup granulated sugar, plus 1 tablespoon
16 ounce fresh sour cherry, pitted or two 12 ounce jarred sour cherry, drained
1 cup orange juice
2 cups “Cookie Dust”
½ cup unsalted butter, melted
1 hand-pulled strudel dough
Confectioner sugar
Optional, vanilla ice cream or soft whipped cream


1. Preheat oven 400 degrees.
2. Core and slice apples and place in large bowl with orange juice. Drain, pitted sour cherries, reserving juice. Place cherry juice in small saucepan and simmer until reduced to quarter cup.
3. Combine the sliced apples, granulated sugar, one cup “Cookie Dust”
4. Prepare, stretch strudel dough according to direction.
5. Spoon apple mixture in a long even shape down topside of dough leaving 3 inches on top and on either side of the table. Top with drained sour cherries. Using the tablecloth roll the dough over like a jellyroll, finish with seam side up. Carefully roll onto parchment lined sheet tray with seam side down. Brush top with melted butter; cut slits at an angle with sharp knife 2 inches apart and sprinkle lightly with 1-tablespoon sugar.
6. Lower oven to 375 degrees. Bake strudel in middle of oven until golden brown and crisp, 35 to 40 minutes. Rotating strudel for even baking. Transfer to a rack and cool 30 minutes before serving. Dust with confectioner sugar. Serve as is or with soft whipped cream or with vanilla ice cream. Drizzle with sour cherry syrup.

Cookie Dust

2 cups blanched almonds
1 cup sugar
1 cup flour
1/2 cup amaretto cookies or biscotti

Place all ingredients in food processor and grind to fine powder. Makes 2 cups, keep unused portion refrigirated.

Sunday, April 10, 2011

Charity Auction

I am partaking in the New York Women's Culinary Alliance's Charitable Giving Efforts Auction.
Please go to website and start bidding!!!!! Bidding starts on Tuesday April 12th

Monday, January 10, 2011

Natural Gourmet Institute

Hi, I want to share a slideshow on Flickr with you. It's of a set called "Hand-Stretched Strudel from Around the World with Vera Eisenberg". I Hope you like it!