Raspberry, Strawberry, and Chia Seed Strudel

Using a food processor, mix together all the dry ingredients.

Add the butter alternately with the maple syrup and pulse.

Then, adjust the dough’s texture by adding 15 ml (1 tablespoon) of cold water at a time until it forms a non-sticky ball.

Divide the ball in half and cover each part in a plastic wrap. If the dough is too sticky, add a bit of flour.

Refrigerate for 20 or more minutes. This could be done the day before.

Meanwhile, in a microwave-safe container, mix the raspberries, strawberries, and chia seeds.

Cook in the microwave for 2 minutes, stir and heat for another 2 minutes. The preparation must boil.

Then, crush the fruits using a fork. Refrigerate.

Preheat the oven to 400 °F.

Roll out the dough to make a 8″ x 8″ (20 cm x 20 cm) square.

Cut it into 3″ x 2″ (8 cm x 5 cm) rectangles.

Using a heart-shaped cookie cutter or a knife, cut out the center of half the rectangles.

Cut 4 to 6 thin strawberry slices using the same heart-shaped cookie cutter.

Put 15 ml (1 tablespoon) of the fruit mix in the center of half the dough rectangles, and place one rectangle with a cut out heart on top of each.

Press the sides firmly using a fork.

Place the heart-shaped strawberries in the center of the strudels.

Finaly, baste the strudels with the beaten egg and bake for 20 to 25 minutes.