Strudel

For the almond cream, mix the sugar with the softened Cake margarine. Add the almond powder, eggs and the flour mix until homogenous batter.

Mix the flour, sugar, salt, water for 2 minutes slow and 4 minutes fast. Let the dough rest for 10 minutes. Give the dough 2 single and 2 double turns with 10 minutes rest between 2 turns. Let the dough rest for 2 hours in the fridge

Roll the dough to 3 mm thin and 50 cm wide and divide in to 10x50 cm strips. Pipe 200 g of almond cream in the middle and put 300 g fruit filling on top. 

Cut a puff pastry strip with a grid cutter. Put on the top and brush the strudel with egg wash. Bake for 30 minutes at 200°C. Cut optional in squares 10x10 cm.