Students utilized some wonderful fruit based liquors to soak their raisins and enhance the flavor profile of their products.
By popular request, this class provided another opportunity for students to complete their own apple strudel, tackling the challenge of stretching their doughs for what seemed to be an impossible dimension. From the size of the finished product, the students will be eating strudel for some time! Additionally, students had experience working with commercially prepared puff pastry and fillo (phyllo) dough. The students prepared rustic blueberry/apple tarts (galettes), and watched a demonstration of how to use leftover strudel filling in a braided item. Students prepared a pear/cranberry strudel in addition to the traditional apple option, and also learned how to poach pears, core and fill them with luscious options, and bake them in a fillo dough wrap. Great job!.
Students utilized some wonderful fruit based liquors to soak their raisins and enhance the flavor profile of their products.
Cindy and Kelly wonder whether the apple peeling, slicing and coring will ever end!
The students discovered a number of options for the remaining strudel filling — including a braid topped with pearl sugar.
Madison and Karen work on finishing the ingredients for the pear and apple strudels.
Karen and her visiting sister Kim enjoying cooking together — and attempting to get that strudel stretched the width of the table!
Kristina gets a jump start on her career objective of being a chef — teenagers in the class are given a class discount to encourage their budding enthusiasm.
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