Asparagus Strudel with Forest Fruit

INSTRUCTIONS

• 1
  Finely grate the chilled fat into a large bowl. Add the flour, egg, salt, 130 g of ice water, and knead into a smooth, velvety dough (using a dough hook in a stand mixer or traditionally with a wooden spoon and hands in a bowl). Refrigerate for half an hour.
• 2
  Meanwhile, prepare the asparagus. For an excellent result, it is absolutely crucial that the asparagus is fresh. It must not be wilted or dried out, otherwise the filling will be inedible. Break off the woody ends of the asparagus (it should snap). Peel the asparagus with a peeler (just a bit of the remaining lower part of the stalks). Bring a sufficient amount of lightly salted water to a boil in a pot. Add the asparagus and cook for a maximum of 3 minutes. After cooking, cool the asparagus in a bowl with ice water (water + ice). Dry with a paper towel and set aside.
• 3
  Divide the dough into 3 equal parts (they should weigh approximately 250g each). Prepare two baking sheets lined with parchment paper. Roll out the first part of the dough into a thin sheet (it should slightly exceed the size of the baking sheet in length).
• 4
  Transfer to the baking sheet so that the center of the dough sheet is placed roughly in the middle of one imaginary half of the baking sheet (two strudels will fit on one sheet, so work with half the surface area of the sheet). Sprinkle the center of the dough sheet with a mixture of sugars and almonds (approx. 3 tablespoons of the mixture) and arrange about a third of the asparagus on top. Leave enough dough free on the sides so you can close the strudel (fold the dough over the filling from both sides). Again, sprinkle with the almond and sugar mixture, layer frozen fruit over the asparagus, and sprinkle with a little more almonds and sugar. Fold over one part of the free dough and brush the edge with beaten egg. Fold over the second part (and do not brush with egg yet).
• 5
  Proceed similarly with the second part of the dough. Only when both strudels are closed, brush both with egg, sprinkle with the crumble you mixed with your fingers from the crumble ingredients, and almonds.
• 6
  Prepare the third strudel on the second baking sheet in the same way.
• 7
  Bake in an oven preheated to 185˚ C (top and bottom heat) for approximately 35 minutes. Dust with powdered sugar after baking.