Way back in October Cheryl and I attended a hands-on strudel making demonstration at Dank Haus (German-American cultural center here in Chicago).  When we lived in Washington DC Cheryl used to get strudel from Heidelberg Pastry Shop in Arlington (they’d also have grilled sausages on the weekends which were great after my men’s league soccer matches) so we decided to see how to make it firsthand.  At the demo we made apple, sweet potato, cheese, and butternut squash strudels.  The tricky part, of course, is the dough.  You’ve got to get it paper-thin without tearing.  I was really intrigued by this demo since I’d heard stories of my Hungarian great-grandmother making strudel and how she’d spread a huge cloth on the dining room table, flour it, and pull the dough out in a huge sheet.  The demo was great and I’m keeping my eye on their event list because they also have a sausage making demo over the winter.  Continue reading »