Millirahmstrudel

Ingredients for 1 servings:

• 300 g strudel dough from the refrigerated section
• 120 g butter
• 40 g powdered sugar
• 1 lemon(s), zest only
• ½ orange(s), zest only
• 1 tbsp vanilla sugar
• 400 g quark
• 300 ml sour cream
• 1 pinch of salt
• 50 g sugar
• 25 g flour
• 50 g raisins
• 50 ml brown rum
• 70 g butter, melted, for spreading
• 250 ml milk
• 60 g crème fraîche
• 2 eggs
• 60 g sugar
• 1 vanilla pod(s), including the pulp
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Austrian pastry specialty

Millirahmstrudel is an Austrian specialty in which the strudel is not baked but cooked in egg wash. To prepare it, first soak the raisins in dark rum for at least half an hour. Separate two eggs and beat the two yolks with room-temperature butter, powdered sugar, vanilla sugar, and orange and lemon zest using a hand mixer until frothy. Fold in the not-too-cold quark and sour cream. Beat the two egg whites with a pinch of salt until stiff peaks form, then drizzle in 50 grams of sugar and carefully fold the beaten egg whites into the quark mixture. Dust with flour and mix in the drained rum raisins. Divide the strudel dough into four pieces and brush with melted butter. Spread a strip of the quark mixture on each long side. Leave five centimeters free at the edges and fold in. Carefully roll up the strudel. If you leave the strudel sheets on the provided release paper, this works easily by lifting the paper and unrolling the strudel. Place the four strudels in a buttered baking dish, filling the dish as precisely as possible with the strudel. Brush with melted butter and bake on the middle rack of an oven preheated to 180°C (top/bottom heat) for 15 minutes. During this time, mix the milk with the crème fraîche, the sugar, the scraped seeds of a vanilla pod, and two eggs. Pour the egg mixture over the strudel. Since the bottom of the roasting dish is completely covered with the strudel rolls, the liquid should reach the top of the strudel. Bake for another half hour at 180°C. Let the strudel cool for 15 minutes. Cut the strudels into portions and dust with icing sugar before serving.