Rhubarb Pastry with Curd Leaf Dough

First, briefly mix all the ingredients for the dough and knead until the dough has a firm binding. Then form a rectangle, wrap in plastic wrap and let rest overnight.

The next day, roll out, fold 2 times, roll out again, fold 2 times again, roll out another time and fold again. Now wrap the dough again and let it rest in the refrigerator for 2 hours. Then roll out the dough to about 2 to 3 mm thick and cut into 8 cm squares.

For the filling, remove the woody ends from the rhubarb, peel and cut into 5 mm slices. Remove the stems from the strawberries and cut into pieces.

Steam the rhubarb pieces with a little water, the juice of the lemon, rum, honey and vanilla sugar. Add the strawberry pieces, let them boil slightly and stir in the custard powder. Leave to cool.

While waiting, toast breadcrumbs in butter and let cool as well. Beat the egg.

Brush all the edges of the dough with the beaten egg, put some toasted crumbs on the center of the dough squares and the filling on top. Fold carefully and press the ends together.

Preheat the oven to 220 °C. Place on a baking tray lined with baking paper, brush with beaten egg, pierce with a needle and bake in the oven at top and bottom heat on the middle shelf.

After 10 minutes, lower the temperature to 185 °C and bake for another 15 minutes.

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