2 1/3 cups all-purpose flour (300g)
1 pinch of salt
2 tablespoons sugar (30g)
1/2 cup unsalted butter (100g)
1/2 cup cold water (120ml)
1/4 cup melted unsalted butter (50g)
Filling
500g congealed strawberries
1 cup sugar (180g)
1/2 cup bread flour (55g)
2 tablespoons pastry cream (20g)
Accompaniment
Baking sheet lined with parchment paper
2 1/3 cups all-purpose flour (300g)
1 pinch of salt
2 tablespoons sugar (30g)
1/2 cup unsalted butter (100g)
1/2 cup cold water (120ml)
1/4 cup melted unsalted butter (50g)
Filling
500g congealed strawberries
1 cup sugar (180g)
1/2 cup bread flour (55g)
2 tablespoons pastry cream (20g)
Accompaniment
Baking sheet lined with parchment paper
1
Mix the flour with salt, sugar, and butter until a dough forms
Add cold water and knead well
Let rest for 30 minutes
2
On a floured surface, roll out the dough and brush with melted butter
Dough in four parts and refrigerate for 15 minutes
Filling
1
Thaw strawberries in a colander
Mix strawberries with sugar and bread flour
2
Roll out the dough to a thin rectangle
Filling with strawberries, leaving a border, and roll into a log shape
Dough the ends down
3
Place the strudel on the prepared baking sheet and bake in a preheated oven at 180°C for 45 minutes or until golden brown
Dust with powdered sugar
