| Ingredient | Method |
| 1/3 of 起酥面皮/pastry dough Filling: Homemade Roselle Jam Egg Wash/glaze: 1 A egg | 1. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick. 2. Using a doughnut ring, cut the dough into circle shape. 3. Beat egg in a bowl and grab a pastry brush. Brush the edges of the pieces of dough lightly with the egg. 4. Add about 1-1.5 tablespoons of roselle jam to center 5. Top with the another pieces of dough that middle part being cutted (as show above figure). 6. Use a fork to press the edges together going in about 1/2 inch from the edge. 7. Generously brush the entire top of the pastry with the egg. 8. Place strudel on a parchment lined baking sheet and bake for about 35-40 minutes at 180C. When done pastries should be golden brown and puffed up. |
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