Milk Cream Strudel

For the milk cream strudel, first prepare the strudel dough. To do this, knead all the ingredients into a smooth dough, form it into a ball and brush it thinly with oil and cover it with cling film.

Let the dough rest for about 1/2 hour. While the dough is resting, prepare the filling and preheat the oven to 180 °C.

For the filling, first pour the heated whipped cream (or milk) over the de-barked and finely chopped toast, mix well and leave to stand.

Cream the butter together with half of the granulated sugar, separate the eggs and gradually add the yolks to the butter mixture. In between, beat the mixture until well fluffy.

Stir the vanilla pulp, the grated lemon peel and the lemon juice into the butter mixture together with the toast and the custard powder. Add the curd cheese and the sour cream, mix everything well.

Beat the egg whites, salt and the remaining granulated sugar until not too stiff and gently fold into the curd mixture. Roll out the strudel dough very thinly on a floured surface and cut away the thick edges.

Spread the filling on 2/3 of the dough, brush the rest of the dough with the liquid butter and roll up the strudel from the filled side. Preheat the oven to 180°.

Since the milk cream strudel would easily run out of the mold during baking because of the soft filling, it is best to use a suitable baking dish for baking. This

Preparation Tip:

The milk cream strudel also tastes very good with sour cherry compote.

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