Grape and nut strudel with yogurt cream

Ingredients for 1 servings:

• 1 package of strudel sheets
• 150 g butter
• 3 eggs
• 150 g hazelnuts or nuts of your choice, grated
• 30 g ladyfingers or some sponge cake base, crumbled
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 500 g grapes, washed
• 100 g sugar
• 2 g butter, melted, for spreading
• 250 g yogurt
• 1 tbsp honey
• 2 tbsp whipped cream (Schlagobers), whipped
• n. B. Sugar for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the filling, separate the eggs. Beat the butter with sugar, vanilla sugar, and lemon zest until fluffy. Stir in the egg yolks. Add the nuts and biscuit crumbs and stir in. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the nut mixture. Finally, fold in the grapes. Place the strudel sheets on a baking tray rinsed with cold water. Spread the filling over 1/3 of the surface and then roll them up into a strudel. Brush with melted butter. Bake in a preheated oven at 200°C for approx. 15-20 minutes until golden brown. For the yogurt cream, mix all the ingredients together (Tip: If desired, you can add some chopped mint to the cream). Cut the strudel open, sprinkle with sugar, and serve with the yogurt cream.