Prepare the nectarines by removing the stones and cutting each half
into four chunks. Gently toss with the remaining ingredients and set
aside. Line a shallow baking tray using cooking oil spray and a sheet
of baking paper.

Lightly brush the clarified butter over the entire dough, working from
the centre to the edge so you don’t bunch up or tear the dough (A). Aim
for a buttery sheen, not a greasy soaking. If your pastry brush isn’t very
supple, caress the clarified butter on with your hands.

Position yourself facing the short edge of the sheet. Scatter the Crisp
rye streusel over the entire sheet (B) (you’ll have a handful left over).

Measure 10 cm (4 in) in from the shortest side of the pastry nearest
you, and place the nectarine mix in a neat rectangle around 25 cm ×
8 cm (10 in × 3¼ in), keeping a fruitless margin 10-ish cm (4 in) to
the left and right of the nectarine rectangle (C).

Use a tea towel (dish towel) to lift the dough end closest to you (D),
and cover the fruit rectangle (E). Brush the top of the dough with
clarified butter (F).

The butter and streusel separate the dough layers so they don’t fuse
together into a claggy pastry layer inside.

From the same position, hold the tea towel (dish towel) sides taut
with your hands to lift and roll again – this time with the filling. As you
complete the first rolls, ensure the strudel has an even girth with no
dramatic bulges. If you need to, squeeze gently to even out the filling
inside. Brush the top with butter.

It may look a little haphazardly loose and formless up until the second half
of rolling. Just keep rolling and neatening.

After the second roll, fold the left and right long sides towards the
middle (G). This neatens up the sides and fully encloses the fruit.

Brush both long sides with the butter. Imagine you are making a
very large spring roll or burrito. Now just keep rolling up and butter
brushing after each full roll (H). When you know it’s the last roll, don’t
butter it, just leave the strudel seam side up on the towel (I).

Don’t be worried at this stage if you have a little butter left over – I’ve given
you a bit extra. It’s never good to be stressfully dispensing out the last drops
of butter! If you have used it all up, a little excess butter will exude during
baking. That is okay and I applaud your butter love!
continued …