Cream Strudel
Ingredients
Ingredients for 15 Servings
- Basic strudel dough or ready-made dough
- 1 stick plus 6 tbsp 200 g Butter
- ¾ cup 100 g Confectioner’s sugar
- 9 Dinner rolls
- 1¼ cups 300 ml Milk
- 9 Egg yolks
- 2 tbsp 30 g Vanilla sugar
- Zest of 1 lemon
- ⅓ cup 50 g Cornstarch
- 1½ cups 375 ml Sour cream
- 9 Egg whites
- 7 tbsp 100 g Granulated sugar
- 7 tbsp 100 g Butter, melted
- Flour for the work surface
- Confectioner’s sugar for dusting
For the Royale
- 4¼ cups 1l Milk
- 4 tsp 20 g Granulated sugar
- 2 Eggs
Instructions
- Preheat oven to 350 °F (180 °C).
- Prepare the strudel dough according to the basic recipe.
- Remove the crusts from the rolls, cut into small pieces and saturate with milk.
- Cream the butter with confectioner’s sugar.
- Fold in the bread, egg yolks, cornstarch, vanilla sugar, sour cream, and lemon zest.
- Begin to beat the egg whites and then beat them to stiff peaks with the granulated sugar.
- Carefully fold in the egg whites.
- Lay a cloth on the work surface and flour evenly.
- Lightly flour the dough as well and place on the cloth.
- With a rolling pin, roll the dough out as thinly as possible.
- Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
- Be very careful not to tear the dough.
- Saturate the dough with ¾ of the butter.
- Lay the filling on the dough in a strip.
- With the help of the cloth, fold the dough over the filling and then fold around once.
- Cut off extra.
- Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
- Bake for about 30 minutes.
- For the Royale, mix all the ingredients together, pour over the strudel, and bake for another 20 minutes, lowering the oven heat to 320 °F (160 °C).
- Dust with confectioner’s sugar and serve while still warm.