Butterscotch Strudel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

   Tip: Use a whisk attachment for best results.

3. 3

   Add the cold butter to the flour mixture and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

   Tip: Be careful not to overmix.

4. 4

   Press the mixture into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).

   Tip: Use a rolling pin to help achieve an even thickness.

6. 6

   Spread the butterscotch syrup evenly over the dough, leaving a 2.5 cm (1 inch) border around the edges.

   Tip: Use a spatula to spread the syrup evenly.

7. 7

   Sprinkle the streusel topping evenly over the butterscotch syrup.

   Tip: Use a gentle touch to avoid compacting the topping.

8. 8

   Fold the edges of the dough up over the filling, pressing gently to seal.

9. 9

   Cut a few slits in the top of the strudel to allow steam to escape during baking.

10. 10

    Brush the top of the strudel with a little bit of heavy cream.

    Tip: This will help the streusel topping brown evenly.

11. 11

    Bake the strudel for 40-45 minutes, or until the streusel topping is golden brown.

    Tip: Keep an eye on the strudel after 35 minutes to avoid overbrowning.

12. 12

    Remove the strudel from the oven and let it cool for 10-15 minutes before serving.