The Strudel is a traditional Hungarian pastry originating from the Habsburg era in 18th-19th centuries but it can be originated to the Turkish influence in Hungary when our country was ruled by the Ottoman Empire.

Hand-stretched strudel is usually baked for the holidays or special occasions. It is an essential part of the wedding dinner in the countryside. I use my mother’s recipe who makes the stretched version. Nowadays are known and practiced only by few elder women in the countryside of Hungary.

The pastry is one of the so-called stretched strudels. This Strudel pastry is elastic, extremely thin and it is stretched by the hand. The pastry has to be so thin that a newspaper can read can be read through it.

This delightful dessert showcases the perfect harmony of thin, flaky layers of pastry, filled with a variety of sweet and flavorful ingredients.

We make sweet and salty (savoury) versions as well. Those who prefer savoury, can fill strudel with salty cabbage topped with sour cream. I think, it is amazing and unique. Where I grew up, there were some typical fillings, like poppy-seed with pumpkin, sweet or salty cabbage and sweet cottage cheese cream. Now you can make these on my special baking class, which is spectacular and special at the same time.

Come and join my 100% hands-on culinary experience and learn my family tricks as well. While making strudel, I share a lot of information about this famous dessert, fillings, ingredients, customs and culture.

At the end of the class, you can enjoy the result of your efforts. During the baking you can taste the typical Hungarian bites, like different peppers, sausage.