Born and raised in Austria, Katrin Bichler considers her addiction to pastries a birthright. She grew up with many strudel variations and prepares them whenever she misses home. Katrin will share how, with a surprisingly simple technique, you can create many different strudels. She found a reliable source for filo dough in the coop; making your own dough is the final Austrian-grandma strudel boss level and, alas, not in scope for this class.

You’ll learn how to prepare a classic apple strudel with whipped cream —never forget the whipped cream — and Katrin’s favorite savory option, a spinach strudel with amaranth, mushrooms, and feta cheese. She’ll share ideas for other dessert and savory strudels to inspire you to get creative and come up with your own fillings.

Katrin is a designer focused on visual communication and information design. After graduating from the University of Applied Arts in Vienna, she moved to New York in 2017 for “a year or two.” Thanks to the steady supply of delicious and affordable cheese from the coop, she is still thriving and surviving seven years later. A love for food and cooking runs in her family, straight from her grandmother, who knew how to make strudel dough by hand.

You can find Kat on Instagram @kat.bichler the web katrinbichler.com. 

Class Info

• Tuesday, June 18th at 7:30 pm EST

• Click Here to sign up for the class - Zoom link will be sent a few hours before the class

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Calling Coop Chefs, Restaurateurs, Entrepreneurs, Home Cooks, and Foodies  

 We are looking for guest chefs to share their food expertise, traditions, and special treats. Members will receive FTOP credit for preparing and delivering a class. Click here to tell us more about what you want to teach.

Questions? Email info@foodcoopcooks.org