An easy, can't-miss Oktoberfest centerpiece 🍻
We’ll raise a stein to that!
Hallo gang, and welcome back to Cool Beans! Beer may be the main draw for any Oktoberfest celebration, but we’re long overdue for a baking moment, so I decided to rustle up some hearty German fare to mark the season. Bratwurst and schnitzel are not invited, but pretzels, potato salad, and strudel are definitely on the menu. Strudel, with its layered pastry and braided folds, might be the fussiest of the lot, but today, I’ve got a version that’s intimidation-free.
A simple (and savory) strudel
I’ve long vowed that I would never attempt to make strudel dough. Most of my prior experience comes from watching my best friend make her 102-year-old grandma’s version every year. I never actually helped much, but I did offer moral support as she painstakingly rolled the dough out thin enough to completely cover a dining table. My strudel salvation comes in the form of frozen puff pastries from Dufour and Pepperidge Farm, both of which are totally plant-based, which means none of us ever has to live that struggle.
Aside from not making the dough from scratch, this strudel differs in one other major way: Instead of the traditional apples and cinnamon, I’m taking the savory route with an aromatic blend of mushrooms, shallots, walnuts, rosemary, and sage. It’s hearty and “meaty,” plus, it’s photogenic enough to be a dinner party centerpiece. Paired with a side salad, it also makes the perfect cozy fall lunch. You can even assemble the whole thing ahead of time and refrigerate or freeze it days or weeks. It may not be an heirloom recipe, but it’s easy, tasty, and your biceps won’t fall off from rolling. I think we can all raise a stein to that. Prost!
Mushroom and Walnut Strudel
Yield: 6 to 8 servings