Learn to make strudels from 2 experts
Learn the secret of stretching strudel dough and making delicious fillings from The Moonlight Bakers, Piroska Toth and Marilyn Besner. They will be teaching a strudel class at Whole Earth Center on Thursday, October 15th from 7 pm to 9 pm.
Piroska, from Hungary, returns every summer to taste as many different strudels as she can and practice her strudel making skills.
Marilyn has visited Hungary with Piroska and both determined they wanted to become master strudel makers. Marilyn says she remembers “watching strudel dough being stretched into billowy sheets. The resulting pastry was so delicate and delicious that I wanted to reproduce it.”
Marilyn goes on to explain that they was a lot of trial and error before coming up with just the right recipes. It took a time to find “the right balance of wet and dry ingredients.” The secret to strudel dough making? Letting it rest. Piroska shares her grandmother’s method for making strudel in these wonderful videos, Part 1, Part 2, Part 3.
In the Strudel Workshop, you’ll learn how to make strudel dough, including the signature stretching and pulling until it’s paper-thin, as well as how to put together a variety of delicious fillings – Beet and Goat Cheese, Sweet Cheese and Apple.
To add to the fun, you can stop by Whole Earth Center on Saturday, October 10th at 1:30 pm for a Strudel Tasting. Piroska Toth and Marilyn Besner will be offering samples of their handmade strudel. That’s a good time to sign up for the class.
Whole Earth Center Strudel Workshop
By the Moonlight Bakers, Piroska Toth and Marilyn Besner
Thursday, October 15, 7 pm to 9 pm
Whole Earth Center Café
$10 registration fee
Call or stop by to register. Space is limited.
Whole Earth Center
360 Nassau St, Princeton
(609) 924-7429
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