Gingerbread Strudel

Name: Gingerbread Strudel
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Gingerbread/ breakfast cake; 60 g Raisins; 6 TABLESPOONS brown rum; 1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf); 100 g Butter; 2 Eggs (size M); 1 pinch Salt; 60 g Sugar; 1 package Vanillin sugar; 100 g Flour; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Gingerbread/ breakfast cake
60 g Raisins
6 TABLESPOONS brown rum
1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf)
100 g Butter
2 Eggs (size M)
1 pinch Salt
60 g Sugar
1 package Vanillin sugar
100 g Flour
1 TABLESPOON Icing sugar
baking paper

Directions

1
Cut the gingerbread into cubes of about 1 cm. Wash and drain the raisins. Sprinkle raisins with rum and mix into the gingerbread. Let the strudel leaves in the closed package rest for about 15 minutes at room temperature.
2
Melt butter in a small pot. Separate the eggs. Beat egg whites until stiff. Add salt, sugar and vanillin sugar. Stir in egg yolks. Sift flour over it and fold in, fold in gingerbread mixture.
3
Spread out a damp tea towel on the work surface and place a dry one on top. Take 2 strudel dough sheets out of the package and unfold them. Place 1 sheet on the cloths, brush with a little butter.
4
Place the second sheet of paper on top of it, rotated by 90° C. Spread half the filling on the bottom of the pastry sheets. Whip both ends of the dough laterally. Roll up with the help of the cloths from bottom to top. Place on a baking tray lined with baking paper.
5
Process the remaining pastry sheets, some butter and the remaining sponge mixture in the same way. Spread the strudel with the rest of the butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
6
Take it out of the oven. Serve lukewarm or cold dusted with icing sugar. Serve with vanilla sauce.