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Sweet & Savoury Strudels
Time 09:30AM to 01:30PM, RM 270 per person

One of my jobs as a young pastry cook was making apple strudel, which entailed stretching a ball of dough until it was so thin, you were supposed to be able o read a newspaper through it. After years of neglect, I have recently re-discovered the joys of this delicate pastry and look forward to passing on some nifty tips to you. I have also added on a couple of delicious savoury versions.

• Traditional apple strudel
• Banana strudel
• Spinakopita (spinach and feta filling)
• Minced lamb