Jake Widmann

1: Can be mixed by hand, but I recommend a stand mixer. Combine flour, starter, water, butter, and salt. Add in one tbsp of water at a time until dough is smooth and combined.

2: Coat a bowl with oil and place dough inside. Cover tightly and refrigerate for 8 hours or overnight.

3: Cut two 12”x12” squares of parchment paper. Cut the cold butter into 1 tbsp slices and place on the parchment paper. Put parchment paper on top of butter squares and beat into a rough 8”x8” square. Place into fridge until ready to use.

4: Take dough from fridge and roll into a rough 12”x12” square. Place butter square in the center of the dough at an angle (like a diamond). Fold dough corners over toward center and seal the seams with rolling pin.

5: Roll your dough into a rough 8”x24” rectangle. Fold 1/3 of dough toward center, then fold other 1/3 toward the center on top. Turn dough 90° and repeat flattening into a rough 8”x24” rectangle. Fold in sides again toward center, place in parchment paper, then refrigerate for 30 minutes.

6: Remove from fridge. Roll and fold, then turn and roll then fold again. Place back into fridge for 30 minutes.

7: Remove from fridge then roll and fold, then turn and roll and fold one last time.

8: Refrigerate for an hour or freeze for use at a later date.

9: Heat filling in a saucepan and smash or blend smooth.

10: Slice into rectangles. Wet outer edges of top and bottom. Place 1-2 tbsp strawberry filling inside. Place pastry on top and seal with a fork.

11: Bake at 400°F for 15-20 mins…until golden brown.

12: Mix icing ingredients together and scoop into a sandwich bag. Squeeze on top of strudels. Serve and enjoy!