Classic & Creative Strudel From Scratch
Nick Malgieri
Class Preview
1:38
- In-depth Instruction; over 121 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Classic Strudel Dough
15:18
Meet your instructor Nick Malgieri and make strudel at home! Briefly learn the origin of strudel in Eastern Europe and get started making the basic dough. Work your muscles with Nick's hand-thrown method to develop gluten, or save energy and use a stand mixer. Don't forget to let the dough rest!
Classic Strudel Fillings
17:39
Make classic strudel fillings! Begin with two sweet fillings by cooking apples with currants and finishing with walnuts for a tasty apple filling and recreating the traditional "topfen" cheese by mixing cream cheese and ricotta together for a sweet cheese filling. You'll also make a savory cabbage filling.
Apple Strudel
17:19
Stretch your strudel dough paper thin over a table. Don't worry about over-stretching the dough, Nick shows you how to patch a tear. Then, stuff with the sweet apple filling and roll the strudel with Nick's tablecloth rolling technique. Bake and serve with whipped cream or a vanilla custard sauce.
Cheese & Soft Fruit Strudels
17:58
Discover how to make cheese and soft fruit strudels without bursting! Nick demonstrates how to use a nut batter to soak up the juice from a soft fruit and you'll make and fill a delectable green grape strudel. If your strudel does burst, Nick helps you troubleshoot the recipe and gets creative with serving.
Viennese Sweet Dough Strudel
18:05
Make a traditional sweet dough strudel anyone will love! You'll also learn how to make a delicious ground poppy seed filling to counter the sweeter dough. Use Nick's measuring and cutting tips to form the strudel into a classic braid style for a special look to the pastry.
Yeast-Risen Strudel
17:38
Explore the world of yeast dough strudels and mixing and proofing a sweet yeast dough. Fill the dough with a ground walnut filling and use Nick's parchment-wrapping and taping technique to keep the dough for spreading flat. At the end, you'll have perfectly spiraled walnut strudel.
Phyllo Dough Strudel
16:09
In a rush? Make a strudel with premade phyllo dough you can buy at your local grocery store. Shape individual strudels with Nick's tips for keeping the thin sheets moist and easy to roll. You'll also fill them with a savory spinach and mushroom filling.
Learn how to make three types of strudel dough and a variety of delectable fillings with guidance from award-winning pastry chef and cookbook author Nick Malgieri. To begin, learn both hand-thrown and stand-mixer methods for developing gluten in your first strudel dough. Then, Nick walks you through each step of stretching your dough to transparent thinness and patching overstretched areas with ease. Pack your dough with sweet apple filling and master a tablecloth rolling technique to achieve the perfect shape every time. Up Next, Nick shows you how to make a wonderful grape strudel that won’t burst. And, you’ll master a sweet dough strudel loaded with poppyseed filling and formed into a classic braid style, sure to set your pastries apart. Finally, work with yeast dough strudel for a spiraled walnut treat you’ll devour, and learn how to make strudel even when you’re short on time!
Nick Malgieri
Nick Malgieri is an award-winning pastry chef and cookbook author, as well as a Certified Culinary Professional. He has written many cookbooks, including the IACP Award-winning Chocolate: From Simple Cookies to Extravagant Showstoppers and the James Beard Award-winning How to Bake. He is the director of the baking program at the Institute of Culinary Education in New York City and frequently serves as a guest teacher around the country.
Bonus materials available after purchase