Strudel with strawberries
Description
Homemade baked goods for tea. The most fragrant strawberry strudel will turn out perfectly on the first try if you pre‑mash the juicy berries with sugar, without adding the resulting syrup to the filling; then your dessert will bake through completely. Don't forget the croutons — they will absorb the excess liquid. You can use either puff pastry or puff‑yeast dough. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Remove the stems from the strawberries, place them in a skillet or a cauldron, sprinkle in granulated sugar. Cook the berries with the sugar for about 3‑5 minutes.
- 3
Step 3
When the berries become soft, turn off the heat. You will need only the berries without syrup. Do not add syrup, so that the dough does not absorb it.
- 4
Step 4
Roll the puff pastry thinly on the work surface. Sprinkle breadcrumbs on the edge, then top with nut crumble.
- 5
Step 5
Place the stewed strawberries onto the crumble, making sure to do it evenly.
- 6
Step 6
Fold the edges of the dough inward and gently press them at the sides, but not on the filling, so that the filling itself does not fall out when baking on the tray, if the dough begins to expand in size.
- 7
Step 7
Then roll the dough with the filling into a log and place it on parchment paper, lining the baking sheet with it. Preheat the oven to 200 degrees and bake the strudel for 30 minutes.
- 8
Step 8
Crack a chicken egg into a bowl and beat it with a fork or whisk. Brush the expanded strudel 5–8 minutes before the end of baking.
- 9
Step 9
Do not rush to remove the baked goods from the oven, even if they are perfectly browned. The dish should be well baked through inside.
- 10
Step 10
Carefully dust the strudel with powdered sugar, cut it into pieces, and place them on a plate. Serve with a scoop of ice cream, berries, and a hot drink.