Strudel

Apple strudel

The classic — Granny Smith apples, cinnamon, raisins.

Cheese strudel

Topfen or quark filling — sweet curd cheese strudel.

Spinach and cheese strudel

Savoury — spinach and feta.

Cherry strudel

Seasonal.

Pear and ginger strudel

Strudel by the slice

Strudel whole

For pre-orders.

Plain flour

High gluten flour preferred for hand-pulled pastry.

Warm water

Eggs

Vegetable oil

For the pastry dough.

Salt

Butter

For brushing the pastry layers.

Breadcrumbs (toasted)

Absorbs apple moisture and adds texture — essential for apple strudel.

Apples (Granny Smith)

Firm and tart — essential for apple strudel.

Caster sugar

Brown sugar

Cinnamon

Raisins / sultanas

Contain sulphites — must declare allergen.

Lemon juice and zest

Quark / topfen (fresh curd cheese)

For cheese strudel — the traditional Central European filling.

Ricotta

Alternative to quark for cheese strudel.

Vanilla extract

Thickened cream

Spinach

For savoury strudel.

Feta cheese

For savoury strudel.

Cherries (fresh or frozen)

For cherry strudel — seasonal.

Filo pastry sheets

If not making own pulled pastry — remove if pulling own dough.

Icing sugar

For dusting — essential finishing touch.

Large oven (commercial or domestic)

Large table / pastry board

For pulling and stretching strudel dough — minimum 1.5m x 1m. The theatre of the operation. Cover with a clean linen cloth.

Clean linen cloth

Traditional method — stretch the pastry over the cloth.

Pastry brush

For buttering the pastry layers.

Rolling pin

Cooling racks

Baking trays (large)

Strudel is long — needs large trays.

Measuring scales (kitchen)

Display boards and stands

Show the whole strudel — it is a visual sell.

Trestle tables

Gazebo/marquee

Cash float/till

Market stall setup / strudel stall

Greaseproof paper / bakery paper

Bakery boxes (for whole strudel)

Cellophane bags (for slices)

Napkins

Ingredient and allergen labels

Gluten, eggs, dairy, sulphites in raisins must be declared.

Branded stickers / labels

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Allergen labelling compliance

Gluten in pastry, eggs, dairy in cheese and cream, sulphites in raisins — all must be declared.

Temperature control compliance

Cheese strudel filling must be kept below 5°C before baking.

Home kitchen registration

If baking from home — must be registered with local council and inspected.

Market stall fee

Fuel — travel

Fuel — oven/baking