Classic Cherry Strudel

This is the authentic Viennese-style cherry strudel, where the dough is stretched out as thinly as possible and rolled over its fruit filling. To stretch out the strudel you need to use a clean (but not valuable) tablecloth).

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Flourless Pear & Cranberry Pie

This gluten-free pie crust is designed to work with any of your favourite fruit pie fillings.

When making a fruit pie with pears, if the pears are in peak season or are particularly juicy (ripe) when peeling, you can poach them in a simple syrup (equal parts sugar and water) until tender before draining and adding to your pie, in order to prevent too much liquid when the pie bakes.

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These little cakes get their name since there are meant to resemble gold bars. Serve these as petit fours, or alongside coffee in place of biscotti.

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Brioche Tea Sandwiches

These simple tea sandwiches offer a variety of colour, taste and texture when presented together.

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