Blueberry polenta strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Caramelize sugar and vanilla pulp in a pot. Deglaze with milk, bring to the boil, stir in polenta and simmer for 2-3 minutes while stirring. Put semolina into a mixing bowl and let it cool down lukewarm while stirring occasionally

2. 2

   Melt 50 g butter. Knead flour, 125 ml lukewarm water, melted butter and salt with the dough hooks of the hand mixer. Work through the dough with your hands and beat on the table top until it is smooth. Brush with oil and cover with a hot rinsed bowl. Leave to rest for about 30 minutes. In the meantime wash and sort blueberries. Using the whisk of the hand mixer, stir the egg into the lukewarm polenta mixture. Melt 50 g butter. Roll out the strudel dough on a tea towel dusted with flour. Then pull out very thinly with floured hands (approx. 60 x 45 cm). Spread the dough with the melted butter. Sprinkle with breadcrumbs. Fold the berries into the polenta mixture. Spread the blueberry polenta on the lower third as a strand, leaving about 5 cm free on each of the short sides and fold over the polenta. Roll up the strudel from the long side using the tea towel. Place the strudel diagonally on a baking tray lined with baking paper (seam facing down). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 30-40 minutes, remove from oven. Let the strudel cool down a little

3. 3

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
42 g

FATS
11 g

PROTEINS
7 g