Forest fruit strudel

A perfect and simple cake with the aroma of forest fruits

Preparation steps

Boil the fruit briefly in 2 dcl of water together with the sugar and vanilla sugar.
Take it out of the water sideways, and boil the pudding in the boiled syrup, which you have diluted with a couple of tablespoons of water. Allow to cool slightly.
Roll out the puff pastry and spread half of the pudding filling over it. Arrange half of the fruit on it and sprinkle with petit biscuits that you previously crumbled (or put in a plastic bag and chop it with a rolling pin)
Sprinkle with cinnamon. Quantity on request.
Fold the edges of the dough inwards (cc 2 cm) and fold slightly and press the dough a little to let the air out.
Place on baking paper and bake at 180 C for about 40 min. With the other part of the dough, repeat the process with the rest of the fruit and syrup ... order as before :) Sprinkle the roast with powdered sugar.
I rolled the dough on baking paper because it was easier to wrap and cut the paper around the dough and transferred it along with the dough to the baking tray.

Serving

This combination of cakes goes great with a scoop of vanilla ice cream.

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