Cookies and Apple Strudel Cooking Class Including Lunch
Hightlight
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English-Speaking
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Food
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Group-Friendly
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Local guide
History
Apple strudel traces its roots to the 17th-century Ottoman Empire, arriving in Austria via the Habsburgs’ conquests; the oldest known recipe dates to 1696 in Vienna. Vanilla kipferl, crescent-shaped almond cookies dusted with vanilla sugar, emerged in Vienna’s coffee houses during the 18th century, becoming a Christmas staple across the German-speaking world.
In Salzburg, these treats embody Gemütlichkeit—cozy hospitality—and are tied to Mozart-era café culture. This hands-on class revives centuries-old techniques in a modern, welcoming kitchen, letting you knead, stretch, and bake like a local Konditor.
Highlights
- Hands-on preparation of authentic Austrian apple strudel and vanilla kipferl cookies
- Small group (max 15) with personal tables of 2–4 for relaxed, fun cooking
- Learn pastry-stretching secrets and cookie-shaping from a professional chef
- Savor a hearty goulash soup lunch plus your warm, fresh-baked creations
- Take home recipes and newfound skills to impress friends back home
Full Description
Join a lively 90-minute cooking class in central Salzburg and master two Austrian classics: flaky apple strudel and buttery vanilla kipferl. Guided by an English-speaking chef, you’ll work at intimate stations (2–4 people) in a bright, modern kitchen—perfect for families, couples, or solo travelers.
First, marinate cinnamon-spiced apples, then stretch paper-thin strudel dough over a tablecloth (the traditional way!) before rolling and baking. While the strudel fills the room with warm aromas, shape delicate crescent kipferl, coat them in vanilla sugar, and pop them in the oven.
Between tasks, enjoy a steaming bowl of rich goulash soup. End by devouring your golden strudel and cookies with coffee or tea—then pack leftovers to go. Leave with digital recipes and memories of laughter-filled baking.
Why Choose This Experience?
This isn’t a demo—it’s your strudel and cookies, made from scratch in a joyful, no-pressure setting. The small group size ensures hands-on help, while the chef’s stories weave in Austrian food history and tips you won’t find in cookbooks.
Ideal after a morning Mozart tour or before an afternoon at the fortress, it’s a delicious, interactive lunch that beats any café. Kids love stretching dough; adults love eating the results. Walk away with edible souvenirs and skills to recreate Kaiserlich desserts at home.
What’s Included
- All ingredients, equipment, and aprons
- Professional English-speaking chef instructor
- Hands-on preparation of apple strudel and vanilla kipferl
- Goulash soup lunch with bread
- Coffee, tea, or soft drink
- Digital recipe cards emailed post-class
- Take-home box for leftover treats
- Wheelchair-accessible kitchen and restroom
- Small group experience (max 15 participants)
Itinerary
- Arrive at Ursulinenplatz 9 and meet your chef; don aprons
- Brief intro to Austrian baking history and safety
- Prepare apple filling and stretch strudel dough (20 min)
- Roll, fill, and bake strudel; shape vanilla kipferl cookies
- Enjoy goulash soup lunch while treats bake
- Dust warm kipferl with vanilla sugar; slice strudel
- Eat your creations; pack extras; receive recipes
Pricing
From $67 per person
Meeting Point
Ursulinenplatz 9, 5020 Salzburg (entrance via the cooking school door; look for signage). 10-minute walk from Mirabell Square or Mozart Square.
How to get there
- Walk from Mirabell Gardens or Mozart’s Residence (10 min via Linzergasse)
- Bus 1, 3, 5, or 6 to Ursulinenplatz stop—right outside the door
- From Salzburg Hauptbahnhof: bus 25 (10 min) or 20-min walk
- Taxi drop-off directly at Ursulinenplatz 9
Good to Know
What to bring
- Comfortable closed-toe shoes
- Hair tie (long hair must be tied back)
- Camera/phone for step-by-step photos
- Reusable container (optional, for extra cookies)
- Appetite!
Know before you go
- Class size max 15; tables of 2–4 for personal attention
- Suitable for ages 6+; kids must be supervised
- Notify allergies at booking (nuts in kipferl; gluten/dairy alternatives limited)
- Free cancellation up to 24 hours in advance
- Wheelchair accessible; inform in advance for station setup
- Oven-fresh treats—eat warm or pack carefully
Reviews
- We had such a lovely time in this class—our instructor was great and it was a wonderful addition to our trip!
- It was a nice size class. The instructors were very kind and friendly. The strudel and cookies were delicious.
- The class was perfectly planned to keep us engaged while preparing a mix of treats. Our hosts were entertaining and very prepared. This is a great activity to do alone or with others!
Maps
Video
FAQ's
Is this class suitable for complete beginners?
Yes—absolutely no experience needed! The chef demonstrates every step slowly, and you’ll work in small teams with hands-on guidance. From stretching strudel dough to shaping perfect kipferl crescents, everything is broken down simply. Mistakes are part of the fun (and still taste delicious). All tools and ingredients are pre-measured, so you focus on technique and joy. Even kids as young as 6 succeed with help. By the end, you’ll feel like a Salzburg baker. It’s designed for fun, not perfection. Leave confident to recreate these classics at home. This welcoming approach makes Austrian baking accessible to all.
Are vegetarian or gluten-free options available?
The goulash soup contains beef, but a vegetarian vegetable broth alternative can be requested on-site. Apple strudel uses butter and wheat flour; gluten-free dough is not available due to traditional stretching methods. Vanilla kipferl contain almonds and wheat—nut-free versions may be possible with advance notice. Dairy-free margarine can substitute for butter if informed at booking. The chef accommodates where possible, but this is a classic Austrian class, so full substitutions aren’t guaranteed. Focus remains on the original recipes. Notify allergies early for safety. Most participants enjoy the standard menu. Savor the authentic flavors with minor tweaks.
Can children participate in the class?
Yes—kids aged 6+ are welcome and often steal the show stretching strudel dough like pros! Younger children can join with close adult supervision, but the 1.5-hour focus and hot ovens suit school-age and up best. Each child needs a paid ticket and works at the same station as their adult. The chef adapts tasks—little hands love sprinkling vanilla sugar. It’s a fantastic family activity after visiting Mozart’s house. No formal kids’ menu, but goulash portions can be smaller. Safety first: closed shoes and tied-back hair required. Create sweet memories (and treats) together.
Do I need to bring any cooking tools?
No—everything is provided: aprons, rolling pins, bowls, pastry brushes, ovens, and all ingredients. Just bring yourself, comfortable shoes, and a hair tie if needed. The kitchen is fully equipped like a professional Austrian bakery. Workstations are shared (2–4 people), so you’ll collaborate with travel buddies or new friends. Take-home boxes and digital recipes are included. Focus on fun, not gear. Even measuring is done for you. Arrive ready to roll up your sleeves and bake. This all-inclusive setup keeps the class relaxed and mess-free.
What happens if I have food allergies?
Inform the school of allergies (nuts, gluten, dairy, etc.) at booking or upon arrival so the chef can advise. Vanilla kipferl contain almonds; strudel has wheat and butter. Cross-contamination is possible in a shared kitchen. Severe allergies (e.g., anaphylaxis) should avoid due to nut flour in the air. Substitutions are limited—focus is on authentic recipes. Goulash can be meat-free. Staff prioritize safety and will guide you on safe participation. Most with mild preferences enjoy fully. Transparency ensures a worry-free, delicious experience. Your health comes first in this sweet kitchen.
