The common kitchen in Landrum Hall was turned into an Apfelstrudel workshop space on Friday, March 28. Maya Hillebrand, the German House International Fellow, set up a row of tables with apples and knives on one side, and on the large kitchen island, small pieces of dough were waiting to be stretched super thin "so dass man eine Zeitung durch den Teig lesen kann/so that you can read a newspaper through the dough." Cards with vocabulary for schälen, schneiden, kneten (peeling, cutting, kneading) and the various steps of the recipe were visible everywhere. Some students learned how to peel and cut an apple for the first time (one band-aid was needed), others were adept at rolling and hand-stretching the dough to a translucent sheet, right before the moment of
tearing. A few snacked on the leftover cinnamon-raison-apple slice mixture until the strudel was done. Our visitors from the Arts & Science Council could sample a piece of Apfelstrudel that could have been served at the finest Kaffeehaus in Vienna!
tearing. A few snacked on the leftover cinnamon-raison-apple slice mixture until the strudel was done. Our visitors from the Arts & Science Council could sample a piece of Apfelstrudel that could have been served at the finest Kaffeehaus in Vienna!
