for 4 person

Filling

200 g	almond paste
2 tbsp	butter, melted
2 tbsp	lemon juice
½ tsp	ground cardamom

Shape

1 parcel	strudel pastry (approx. 120 g)
50 g	butter, melted, left to cool
350 g	strawberries, thinly sliced

How it's done

Filling

Combine the almond mixture, butter, lemon juice and cardamom.

Shape

Roll out the sheets of strudel pastry and cut into strips approx. 8 cm wide. Place 4 strips in a row, slightly overlapping, brush with a little butter. Place 4 more strips on top, brush with a little butter. Spread with half of the filling, place half the strawberries in the centre of the pastry strips, tips facing upwards, fold the remaining pastry over them, twist into a spiral. Repeat with the remaining ingredients, attach to the existing spiral and keep twisting. Transfer the spiral to an oven tray lined with baking paper, brush with the remaining butter.

Bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely.

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