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:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the chopped rhubarb, sugar, cornstarch, and orange zest. Mix well.
3. Roll out the puff pastry on a floured surface to form a rectangle.
4. Spread the rhubarb mixture evenly over the pastry, leaving a border.
5. Roll up the pastry tightly from the long side, tucking in the ends as you go.
6. Place the strudel on a baking sheet lined with parchment paper.
7. Brush the top of the strudel with the beaten egg.
8. Bake for 25-30 minutes or until golden brown and crisp.
9. 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