Amazing Strawberry Rhubarb Strudel Recipe

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat the oven to 230°C / 445°F. Prepare a baking sheet with a baking liner rated for that oven temperature.

2. 2

   Step 2: Combine the 250 g dough flour, 2 g salt, 100 ml lukewarm water, medium egg (1) and 20 g dough oil. Knead until smooth and the dough releases easily from your hands and bowl. Shape into a ball, put in a bowl just large enough to hold it and add extra neutral oil until half-covered. Cover and rest for 30 minutes.

   Rest dough · 30 minUses 250 grams all-purpose flour · 2 grams salt · 100 milliliter lukewarm water · 1 egg (size US medium) · 20 g neutral oil for the dough · Extra neutral oil as needed to half-cover the dough for resting

3. 3

   Step 3: While the dough rests, knead the 120 g room-temperature unsalted butter, 120 g granulated sugar, 150 g streusel flour and pinch of salt into crumbly streusel. Set aside.

   Uses 120 grams unsalted butter · 120 grams granulated sugar · 150 g all-purpose flour for the streusel · 1 pinch salt

4. 4

   Step 4: Mix the prepared 250 g rhubarb and 250 g chopped strawberries with the 100 g almond flour and 20 g cornstarch. If using frozen fruit, thaw and drain it well first. Set the filling aside.

   Uses 250 g trimmed rhubarb, peeled and cut into roughly 1 cm pieces; fresh or thawed and drained · 250 grams strawberries (trimmed and cut into small pieces) · 100 grams almond flour · 20 grams cornstarch

5. 5

   Step 5: Lift the rested dough from its oil bath and dust it with extra flour. Spread a thin cotton kitchen towel on the work surface and flour it. Roll the dough on the towel into a large rectangle, then carefully stretch it with the backs of your hands until almost see-through. Set the leftover bath oil aside.

   Uses rested strudel dough · Extra all-purpose flour as needed for dusting dough and towel

6. 6

   Step 6: Melt the 50 g brushing butter and brush two thirds over the stretched dough, reserving the remainder. Spread the 150 g strawberry jam over two filling areas, leaving bare borders and a bare strip down the centre so the dough can be divided into two smaller strudels. Spread the fruit mixture and prepared streusel over those same jam-covered areas.

   Uses thin stretched strudel dough · 50 g butter, melted, divided: two thirds inside and the remainder over the rolled strudels · 150 grams strawberry jam (warming helps it to spread more easily.) · strawberry-rhubarb filling · buttery streusel

7. 7

   Step 7: Cut through the bare centre strip to divide the filled dough into two. Tuck in the side edges and roll each piece away from you, using the towel to help. Place seam-side down on the prepared sheet with space between them. Brush the rolled strudels with the remaining one third of the same 50 g melted butter.

   Uses filled strudel dough · remaining one third of the 50 g melted butter

8. 8

   Step 8: Bake on the middle rack for about 25–30 minutes, until golden and crisp.

   Bake strudel · 30 minUses two rolled butter-brushed strudels

9. 9

   Step 9: Cut each strudel into 6 portions and serve warm. Dust with optional powdered sugar and serve with optional ready vanilla ice cream or vanilla sauce and whipped cream.

   Uses baked strawberry-rhubarb strudels · Powdered sugar for dusting, optional · Ready vanilla ice cream OR ready vanilla sauce for serving, optional · Ready whipped cream for serving, optional