Making Apple Strudel in Salzburg

We generally aren’t organized tour people but occasionally we find one that piques our interest. In Salzburg it was the opportunity to learn to make apple strudel. I’m not much of a baker, so this seemed like a good way to experience the local pastry scene. Upon our arrival in Salzburg, we headed to the Edelweiss Cooking School. What a great afternoon! As you’ll see from the photos, even Jeff loved it.

First, we learned to make apple strudel, which turns out not to be that hard. We would even be willing to try it on our own. Here we are stretching the dough, seasoning the apple/raisin mix with sugar and cinnamon, filling the pastry, rolling it up, and with the finished product – before and after baking.

Second, we learned to make Salzburger Nockerl soufflé, a local specialty that is meant to represent the three hills that surround the city. Essentially it is a sweet merengue dessert. Here is our before and after.

While our creations baked, we enjoyed a hot bowl of goulash and then savored both desserts. Everything was delicious. We were super full after all of it! Yet we had a 6 p.m. dinner reservation to enjoy a small Columbian restaurant that we didn’t want to cancel. So, we spent the next three hours walking through the city trying to work up an appetite, which ended up working. Good thing too, we were glad we didn’t pass up a chance to eat at Bistro Marquez.

The added bonus was that our leftover strudel was almost as good the next morning with coffee. As always, it’s all about the food with us.

Bon Appetit!

Shana & Jeff