Made with Gold Cup® Margarine

Cooking Time

45 mins

Serving Suggestion

10 people


Allergy information


How to make 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.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Almond cream:
500 g Gold Cup Cake
500 g sugar
500 g almond powder
500 g eggs
50 g flour
Puff pastry:
2 kg flour
60 g sugar
30 g salt
1100 g water
2 kg Gold Cup puff pastry
3 kg fruit filling

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