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easy &quick

Milk and Cream Strudel

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Quick and easy preparation

Minutes

40

Difficulty

medium

Milk and Cream Strudel
Milk and Cream Strudel

Ingredients

For 2 strudel(s)

  • 1package

    Fresh strudel [filo] pastry

  • g

    Butter, melted, to brush

  • For the filling

  • 250g

    QimiQ Cream Base

  • 400g

    Quark 20 % fat

  • 250g

    Sour cream 15 % fat

  • 80g

    Butter, melted

  • 6

    Egg yolk(s)

  • 130g

    Sugar

  • 0.5package

    Vanilla sugar

  • 0.5

    Lemon(s), finely grated zest

  • 4

    Egg white(s)

  • 1pinch(es)

    Salt

  • For the royal

  • 3

    Egg(s)

  • 250ml

    Milk

  • 20g

    Powdered sugar

  • 1tsp

    Vanilla sugar

Preparation

  1. Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
  2. For the filling: mix the QimiQ Sauce Base together with the quark, sour cream, melted butter, egg yolk, 100 g sugar, vanilla sugar and lemon zest.
  3. Whisk the egg whites until stiff with the sugar and salt and fold into the QimiQ mixture.
  4. Brush 2 pastry sheets for each strudel with the melted butter and place onto each other onto a tea towel. Place into a loaf tin together with the tea towel.
  5. Pour in the QimiQ mixture, roll into a strudel and turn upside down into a baking dish. Bake in the preheated oven for approx. 20 minutes.
  6. For the royal: mix all the ingredients together until smooth. Pour the mixture onto the strudel and bake for a further 20 minutes.

Hints

  • Refine with raisins.
Some doughy looking food

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