Caramel Strudel

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a fan-assisted oven for even baking.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt. Whisk until well combined.

   Tip: Use a digital scale for accurate measurements.

3. 3

   Add the unsalted butter to the dry ingredients and mix until the dough comes together.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

4. 4

   Beat in the eggs and vanilla extract until a smooth dough forms.

   Tip: Make sure the eggs are at room temperature for easy incorporation.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of about 3mm.

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

6. 6

   Transfer the dough to a 20cm x 20cm baking sheet. Spread the caramel sauce evenly over the dough, leaving a 2cm border around the edges.

   Tip: Use a spatula to spread the caramel sauce in an even layer.

7. 7

   Arrange the strawberries and almonds on top of the caramel sauce.

   Tip: Use a gentle touch to avoid bruising the strawberries.

8. 8

   Fold the edges of the dough up over the filling to create a strudel shape.

   Tip: Make sure the edges are sealed tightly to prevent filling from escaping during baking.

9. 9

   Bake the strudel for 35-40 minutes, or until golden brown.

   Tip: Rotate the baking sheet halfway through baking for even browning.

10. 10

    Remove the strudel from the oven and let it cool for 10 minutes.

    Tip: Use a wire rack to cool the strudel, if desired.

11. 11

    Serve the strudel warm, dust with powdered sugar if desired.

    Tip: Use a serrated knife to slice the strudel into individual servings.