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QimiQ
Benefits
Acid, heat and alcohol stable
Bake stable and deep freeze stable
Firmer and more stable fillings
Pure indulgence with less fat
15
easy
Ingredients for 10 portions
80
g
QimiQ Classic,
unchilled
80
g
Butter,
softened
100
g
Almonds,
grated
100
g
Powdered sugar
30
g
Flour
2
Egg(s)
2
tbsp
Rum
700
g
Rhubarb, fresh,
peeled
100
g
Preserving sugar
2
tbsp
Tapioca starch
Lemon juice,
to taste
Cloves
400
g
Danish pastry dough, fresh,
1 package
1
Egg(s),
to brush
Method
1.
Pre-heat the oven to 180° C (conventional oven).
2.
For the filling, whisk QimiQ Classic smooth. Stir in the butter, add the almonds, icing sugar and flour and mix well. Add the eggs and rum, mix well and chill for 1 hour.
3.
Cook the rhubarb with the preserving sugar, starch, lemon juice and cloves and reduce slightly. Allow to cool.
4.
Pre-prepare the pastry according to the instructions on the packet. Dust with flour, stretch a little and halve lengthwise.
5.
Spread the almond cream onto one half of the pastry and cover with a layer of rhubarb.
6.
Fold the second strip of pastry in half lengthwise and cut slits, half a centimetre apart. Unfold the pastry and place over the filling. Brush the edges with egg and press together firmly with a fork.
7.
Brush the strudel with egg and bake with approx. 40 minutes.
