Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Strudel
To bake
How it's done
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Filling
In a bowl, mix the rhubarb with all the other ingredients up to and including the cinnamon.
Strudel
Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.
| Serve with: | Vanilla custard or ice cream |
|---|
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