Rhubarb Strudel (Germany)
Rebarbory není nikdy dost a obzvlášť ne na jaře. Štrůdl plněný
Ingredients:
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated orange zest
- 1 package frozen puff pastry, thawed
- 1 egg, beaten
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the chopped rhubarb, sugar, cornstarch, and orange zest. Mix well.
- Roll out the puff pastry on a floured surface to form a rectangle.
- Spread the rhubarb mixture evenly over the pastry, leaving a border.
- Roll up the pastry tightly from the long side, tucking in the ends as you go.
- Place the strudel on a baking sheet lined with parchment paper.
- Brush the top of the strudel with the beaten egg.
- Bake for 25-30 minutes or until golden brown and crisp.
- Allow the strudel to cool slightly before slicing and serving.
Enjoy this delicious and tangy rhubarb strudel as a sweet treat for any occasion!
source = www.pinterest.com