White Chocolate Strudel

Instructions

1. 1

   Preheat your oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

   Tip: Use a baking sheet large enough to hold the strudel flat.

2. 2

   In a large mixing bowl, combine the flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

   Tip: Be gentle to avoid developing the gluten.

3. 3

   Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix.

4. 4

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

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

5. 5

   Transfer the dough to a lightly floured surface and spread the white chocolate over one half of the dough, leaving a 1cm border around the edges.

   Tip: Make sure to cover the entire surface, but don't worry if it gets a bit messy.

6. 6

   Fold the other half of the dough over the filling and press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

7. 7

   Brush the top of the strudel with the beaten egg for a golden glaze.

   Tip: Use the beaten egg for an extra layer of flavor.

8. 8

   Sprinkle the streusel topping over the strudel.

   Tip: Use a generous amount for an extra crunchy topping.

9. 9

   Bake the strudel for 25-30 minutes, or until golden brown.

   Tip: Use a thermometer to check the internal temperature, which should be around 190°C (375¿tF).

10. 10

    Allow the strudel to cool on a wire rack for at least 10 minutes before serving.

    Tip: Let it cool completely before slicing and serving.