Milk and Cream Strudel

Strudels
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Ingredients for 2 strudel(s)
  • 1 package Fresh strudel [filo] pastry
  • Butter, melted, to brush
  • For the filling
  • 250 g QimiQ Sauce Base
  • 400 g Quark 20 % fat
  • 250 g Sour cream 15 % fat
  • 80 g Butter, melted
  • 6 Egg yolk(s)
  • 130 g Sugar
  • 0.5 package Vanilla sugar
  • 0.5 Lemon(s), finely grated zest
  • 4 Egg white(s)
  • 1 pinch(es) Salt
  • For the royal
  • 3 Egg(s)
  • 250 ml Milk
  • 20 g Powdered sugar
  • 1 tsp Vanilla sugar
Method
1.
Preheat the oven to 350 °F (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.