Almond-Filled Strudel

1. 1

   In a small bowl, beat sugar and butter until creamy.

2. 2

   Beat in egg, almonds, almond extract and rum.

3. 3

   Cover and chill 30 to 45 minutes or until very cold and stiff.

4. 4

   Thaw pastry 20 minutes; unfold and roll on a lightly floured surface to a 14 x 10-inch rectangle.

5. 5

   Transfer to a large ungreased baking sheet.

6. 6

   Spoon almond filling lengthwise down center third of pastry.

7. 7

   Brush edges with egg-water mixture.

8. 8

   Fold pastry on left side of filling over filling; fold pastry on right side of filling over the enclosed filling completely.

9. 9

   Pinch edges to seal.

10. 10

    Turn filled pastry over so folded edges are down; seal ends by pressing with the tines of a fork.

11. 11

    Brush top with egg-water mixture; refrigerate 30 minutes. Heat oven to 425u00b0.

12. 12

    Using a sharp knife, score top of pastry several times, being careful not to cut through pastry.

13. 13

    Bake 30 minutes or until puffed and golden brown.

14. 14

    Cool on wire rack for several hours before serving.

* Per serving · 4 servings · Values may vary.

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