Rhubarb Börek

Ingredients for 1 servings:

• 500 g rhubarb
• 1 cup sour cream
• 1 packet of vanilla pudding powder or cream pudding powder
• n. B. sugar
• 30 g butter
• 1 egg(s)
• ½ pack of filo or strudel dough from the refrigerated section

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the rhubarb or fruit of your choice and cut into small pieces. Simmer on the stovetop for 5 minutes, adding sugar or sweetener if desired, and simmer on low heat until the desired consistency is reached. A lot of water will be used, which is okay. Let the mixture cool slightly and stir in a sachet of pudding mix. Then stir in an egg and the sour cream. Melt the butter and brush a shallow baking dish with a little melted butter. Crumple up a sheet of pastry and place it in the dish, drizzle with some of the melted butter, and place another sheet of pastry on top. Spread one-third of the rhubarb and sour cream mixture on top, then two more sheets of pastry with a little butter between them, another mixture, two sheets, another mixture, and finally another layer of pastry. Brush the final layer of pastry with butter, sprinkle with a little sugar, and bake at 180°C (top/bottom heat) for about 40 minutes. The sugar will caramelize, and any overhanging edges will become crispy.