Since I am not a big fan of baked apples I decided to stray from the filling and, as you can tell, from the rolled up shape. I made the strudel dough as directed, then, instead of filling and rolling, I folded the dough in half (longest edge to longest edge).
I then added about a tablespoon of homemade strawberry jam and spread it in a small rectangle along one half of the dough, leaving about a two inch space between the jam to make 10 spots. I folded the dough the long way again to fold over the jam and cut the pastries into rectangles as shown.
Before baking I pricked the dough a couple of times and baked the pastries for about 18 minutes. Once they had cooled a bit I drizzled them with a simple icing of a mixture of powdered sugar and heavy cream.
The strudel ‘squares’ were flaky, tender and a little crisp at the same time and we loved them. The dough itself was easy to make, and tough to roll to the right size. Mine was probably a few inches short in the size but it was still very, very thin.
See more strudel at The Daring Kitchen