Gentle Woodfired Rhubarb Strudel
A traditional German dessert made with tender rhubarb and flaky pastry, perfect for a warm evening.
Ingredients
- ●1 pound Rhubarb
- ●1/2 cup Butter, unsalted
- ●1 cup Granulated sugar
- ●1 cup All-purpose flour
- ●1 Egg, large
- ●1 teaspoon Vanilla extract
- ●1 sheet Puff pastry, thawed
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Line a baking sheet with parchment paper.
- 3
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 4
In a large bowl, mix together the rhubarb, granulated sugar, and vanilla extract.
- 5
Spread the rhubarb mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
- 6
Brush the edges of the pastry with the beaten egg and fold the pastry over the filling, pressing the edges to seal.
- 7
Use a knife to cut a few slits in the top of the pastry to allow steam to escape.
- 8
Place the strudel on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
- 9
Remove the strudel from the oven and let it cool on a wire rack for 10-15 minutes before serving.
- 10
Serve warm, dust with powdered sugar if desired.