Strudelize it – Baking Workshop !

Let´s get strudelized ! 
Vegan Baking workshop, Lisboa.

Learn the baking technique of the original Bavarian Strudel with Yukijung, german vegan chef, founder of “All you need is veg“
and supplier of the most delicious vegan Cinnamon Rolls in Lisbon 😉

Date:    16. February 2016 // 19h30 h – 22h30 h // 20 € //
Where: Foodprintz Cafe, R. Rodrigo da Fonseca 82A, 1250-193, Lisboa.
Cost:    20 Euros (Inclusive Strudel degustation & Booklet with recipes)

UPFRONT PAYMENT via Paypal or bank transfer. 

As a bavarian girl I have eaten “Apfelstrudel” countless times especially during my childhood. It was part of our weekly menu in my mothers house and of course is was made with lots of love.
I recently found out that outside of the “Alpine perimeter” there are a lot of strudel fans. 
So I decided teach you how to do the authentic Apple strudel in vegan version.
We will all prepare the vegan strudel dough together, stretch it with the austrian technique, fill it and literally everyone will take part in the whole making process.
In the end of course we will taste the fresh Strudel ! Yummie

This is an “Allyouneedisveg” project :

We just started a Vegan Cake Delivery Service.
From now on you can order Cinnamon Rolls, all kind of Strudels and lots of other delicious cakes for your next event:

Thanks to Foodprintz Cafe for hosting this workshop;-)

Hope to see you. Kind regards Yuki


strudel (/ˈstrdəl/German: [ˈʃtʁuːdəl]) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area of the former Austro-Hungarian Empire. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library from.The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).

The best-known traditional strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seedstrudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings.

The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

The numerous pastries, which are now connected to the Viennese cuisine, owe their origin to the rigorous Fast precepts of the Catholic Church. At around 150 days a year the faithful were allowed to eat meat. Since fish was often very expensive, numerous vegetables, eggs and meat dishes developed … 

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