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Milk-Cream Strudel recipe

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Ingredients

Adjust Servings:
For the Dough
12⁄3 cups all-purpose Flour plus extra for rolling
1 pinch Salt
2 tablespoons Oil plus extra for drizzling
1 room temperature Egg yolk
4 tablespoons melted Butter to grease the pan and for the
parchment paper
For the Filling
1 organic Lemon
4 tablespoons soft Butter
1 pinch Salt
1⁄3 cup Sugar
2 Egg and 2 egg yolks
7oz (200g) low-fat Ricotta Cheese or auark
2⁄3 cup Sour Cream
¼ cup all-purpose Flour
3 tablespoons ground Hazelnuts
For the Icing
3 tablespoons Sugar
2 Egg
½ cup Milk
½ cup heavy Cream
confectioners’ Sugar for dusting

Milk-Cream Strudel recipe

  • 2 hours 5 minutes
  • Serves 12
  • Medium

Ingredients

  • For the Dough

  • For the Filling

  • For the Icing

Directions

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Steps

1
Done

For the dough, mix the flour, salt, oil, egg yolk, and 1⁄3 cup lukewarm water in a bowl. Firmly knead the dough for at least 5 minutes, then form into a ball. With interlocked fingers, schleifen the dough: With even, circular motions, lightly knead the dough until it has a velvety and smooth surface. Brush with a bit of oil, place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.

2
Done

In the meantime, prepare the filling: Wash a lemon with hot water, dry, and zest until you have 1 teaspoon. Beat the butter, lemon zest, salt, and 1 tablespoon sugar with an electric mixer until soft and creamy. Separate the eggs and set the egg whites aside. Beat in the egg yolks one at a time. Squeeze the excess moisture from the quark or ricotta using a dish towel, then also stir into the mixture together with the sour cream and flour. Beat the egg whites with the remaining sugar until stiff and fold into the filling.

3
Done

Preheat the oven to 320°F (160°C) or 280°F (140°C) (convection oven). Line a baking sheet (or small roasting pan) with parchment paper greased with butter. Spread a large dish towel on a table and sprinkle with flour. Lightly roll out the dough on the towel then cut in half. Successively pull each half in all directions until thin. For this, insert your floured hands one at a time under the dough with the backs of your hands facing up. Carefully pull toward the edge of the table. Repeat this motion in all directions until the dough is very thin (you can cut off any thick edges). Brush on some of the melted butter and sprinkle with half the ground hazelnuts. Pour half the filling along the short edge of the dough, leaving a 1¼in (3 cm) wide border. Use the dish towel to help roll the strudel, then transfer to the baking sheet. Fill the second strudel using the same method and place next to the first. Bake on the middle oven rack for 45–50 minutes.

4
Done

In the meantime, mix the sugar and eggs together. Bring the milk and cream to a boil and pour into the egg-sugar mixture, while stirring. Evenly pour the glaze over the strudels after 25 minutes in the oven and coat the strudels twice with the remaining melted butter first after 40 minutes and again once removed from the oven. Dust with confectioners’ sugar and serve hot, though it also tastes good cold.

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Spelt sweet rolls recipe
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Spelt sweet rolls recipe
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