Lemon Strudel with Vanilla Custard

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Lemon Strudel with Vanilla Custard
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
For the dough
200 grams
1 pinch
2 tablespoons
For the filling
500 grams
125 grams
1
Lemon (zest)
4 tablespoons
2
1 pinch
50 grams
50 grams
Powdered sugar (for dusting)
For the custard
125 milliliters
125 milliliters
1
2
50 grams

Preparation steps

1.

For the dough: Place flour and salt in a mixing bowl. Knead with oil and approximately 125 ml (approximately .5 cup) of warm water to form an elastic dough, knead for 5 minutes. Shape into a ball, wrap in plastic wrap and let rest at room temperature for about 30 minutes.

2.

For the filling: Pour quark into a bowl, stir in sugar, lemon juice and grated lemon zest. Separate eggs and beat yolks into quark mixture. Beat egg whites with a pinch of salt until stiff and carefully fold into mixture. Heat 30 grams (approximately 1 ounce) of butter in a pan and lightly fry breadcrumbs, stirring constantly.

3.

Sprinkle a kitchen towel with flour, place dough on it and thinly roll out. Sprinkle dough with breadcrumbs.

4.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.

5.

Pour quark mixture onto dough. Use the kitchen towel to gently roll up dough and place, seam side down, on the baking sheet. 

6.

Melt remaining butter and brush strudel with it. Bake on the middle rack until golden brown, about 30-40 minutes. Remove strudel and let cool.

7.

For the custard: Boil cream, milk and vanilla pod and scraped seeds. Whisk egg yolks and sugar in another bowl. Remove and discard vanilla pod, then stir hot milk mixture into egg yolk mixture. Pour mixture back into the pot and beat over low heat, do not boil. Pour custard through a sieve and let cool.

Dust strudel with powdered sugar and serve with custard.