Ingredients — what you'll need
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- 65 gram Unsalted Butter
- 3 gram White wine vinegar
- 1 piece Lemon
- 90 gram Water
- 3 gram Ground Ginger
- 3 gram Ground Cinnamon
- 150 gram All-purpose wheat flour
- 250 gram Strawberries
- 4 gram Salt
- 29 gram Sunflower Oil
- 30 gram Coarse Wheat Flour
- 250 gram Rhubarb
- 25 gram Cantucci (Almond Biscuits)
- 95 gram Granulated Sugar
- 65 gram Sliced Almonds
- 5 gram Vanilla Sugar
Step-by-step method
At a glance
This stunning summer strudel brings together hand-stretched pastry, tart rhubarb, sweet strawberries, and a buttery almond crumble – but it's a two-day project that starts with an overnight dough rest. The most rewarding part is gently stretching the dough tissue-thin by hand and carefully rolling it all up without tearing, though the effort pays off with that perfect melt-in-your-mouth pastry wrapped around juicy fruit and crowned with a crispy crumble.
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Making the pliable dough
Sift the plain flour into a bowl. Add lukewarm water, oil, cooled melted butter, vinegar and salt.
Ingredients
- 90 gram Water
- 3 gram White wine vinegar
- 9 gram Sunflower Oil
- 2 gram Salt
- 15 gram Unsalted Butter
- 150 gram All-purpose wheat flour
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Resting the dough in the fridge
Mix the ingredients with a wooden spoon, then knead by hand into a smooth ball. Place it in a bowl, drizzle with a little oil, cover with plastic wrap and let it rest in the fridge, ideally overnight.
Ingredients
- 20 gram Sunflower Oil
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Bringing the dough to room temperature
The next day, take the chilled dough out of the fridge. Let it sit at room temperature for at least 30 minutes so it's easier to work with.