Rhubarb Strudel with Dried Cranberries and Walnuts
Baking and Desserts | German cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Rhubarb Strudel with Dried Cranberries and Walnuts
Ingredients
- Rhubarb - 17.6 oz
- Dried cranberries with sugar - 1.8 oz
- Wheat Flour - 8.8 oz
- Butter - 1.8 oz
- Water - 3 fl oz
- Light Raisins, Seedless - 1.8 oz
- Walnuts - 3.5 oz
- Whole egg - 1 piece
- Chicken Egg - 1 piece
- Vegetable Oil - 3 tablespoons
- Ground Cinnamon - ½ teaspoon
- Ladyfinger Cookies - 3 pieces
- Sugar - 3 tablespoons
- Milk - 2 tablespoons
Step by Step guide
Step 1
Sift the flour, add 2 tablespoons of vegetable oil, the egg, and warm water. Knead the dough, roll it into a ball, and drizzle with the remaining oil. Cover and let it rest for half an hour.
Step 2
Peel the rhubarb stalks and cut them into small pieces. Chop the walnuts. Pour boiling water over the cranberries and raisins.
Step 3
Roll out the dough as thinly as possible on a floured kitchen towel. Spread softened butter over the dough and sprinkle with crushed cookies.
Step 4
Place the rhubarb, raisins, cranberries, and walnuts on top. Sprinkle with sugar mixed with cinnamon.
Step 5
Roll the strudel using the towel and place it seam-side down on a greased baking tray.
Step 6
Mix the yolk with the milk and brush the strudel.
Step 7
Bake for 40 minutes at 392°F. During baking, brush with the yolk and milk mixture 2-3 times.
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