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I learned to make Bavarian Applestrudel from my father who started his apprenticeship as a baker at age 14. He would still make strudels for our family get- togethers long after he had changed career. Making the dough is crucial for strudels. Strudel dough is a rather heavy dough made with flour, eggs and lukewarm water. It needs to have the right consistency and elasticity to be rolled out as thinly as possible. “You have to be able to read a love letter underneath it,” my grandmother used to say and I always wondered why she would use a love letter as a reference. The following pictures were taken at a marathon baking session for the Art & Jazz Festival in Camarillo, 2008. |
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7 apples per strudel mean a lot of peeling and cutting! |
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Modern “machinery” helps working the dough nowadays. |
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My father would be proud, and my grandmother, too. |
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