The Magic of Strudel: The Art of Baking with Tradition

Shortcrust pastry, rolled dough, or puff pastry. Every valley has its own traditions, and every family has its own recipe.

Together with the farmer’s wife of the 737-year-old Schildhof, you’ll bake the original South Tyrolean apple strudel—made with shortcrust pastry and without pine nuts. She’ll explain the ingredients, tips, and tricks along the way. We’ll also make a nut strudel together using yeast dough. While the strudels are baking in the oven, we’ll enjoy a vegetable strudel together, accompanied by a fresh tomato salad from the garden. To finish, the dessert is served warm straight from the oven.