Gooseberry strudel

Ingredients

Directions

1. 1

   Melt 20 g butter and let it cool down. Put flour and salt in a bowl and make a depression in the middle. Pour egg yolk and melted butter into the hollow. Using the dough hooks of the hand mixer, mix from the middle and gradually add approx. 1/8 litre of lukewarm water. Continue kneading until the dough separates as a dumpling from the bowl rim. Remove the dough from the bowl, continue kneading with your hands and beat several times on the work surface until the dough is soft and smooth. Shape dough into a ball.

2. 2

   Rinse a bowl or pot with boiling water and put it over the dough. Let dough rest for about 1 hour. In the meantime drain the gooseberries. Put the rusks in a large freezer bag and crush them finely with a rolling pin. Roast almonds in a pan without fat. Stir in rusks and sugar and roast briefly. Add 50 g butter and cinnamon, let it melt, take it out and let it cool down. Melt the rest of the butter in a saucepan and let it cool down. Dust a large kitchen towel with flour and roll out the dough thinly to a rectangle (approx. 55x70 cm). Spread the dough thinly with butter and sprinkle with the rusk mixture up to an approx. 4 cm wide edge. Spread gooseberries on top. Lift the cloth from the short side and roll up the strudel. Slide the strudel with the seam side down diagonally on a baking tray lined with baking paper and fold the sides in.

3. 3

   Melt the rest of the butter in a saucepan and let it cool down. Dust a large kitchen towel with flour and roll out the dough thinly to a rectangle (approx. 55x70 cm). Spread the dough thinly with butter and sprinkle with the rusk mixture up to an approx. 4 cm wide edge. Spread gooseberries on top. Lift the cloth from the short side and roll up the strudel. Slide the strudel with the seam side down diagonally on a baking tray lined with baking paper and fold the sides in. Brush strudel with butter and bake in the preheated oven (electric: 225 ° C/ gas:level 4) for about 30 minutes. After 15-20 minutes, brush with butter again and sprinkle with flaked almonds. Beat cream and vanilla sugar until semi-stiff. Dust the strudel thickly with icing sugar. Serve warm. Makes about 16 pieces. Vanilla cream tastes good with it

4. 4

   Brush strudel with butter and bake in the preheated oven (electric: 225 ° C/ gas:level 4) for about 30 minutes. After 15-20 minutes, brush with butter again and sprinkle with flaked almonds. Beat cream and vanilla sugar until semi-stiff. Dust the strudel thickly with icing sugar. Serve warm. Makes about 16 pieces. Vanilla cream tastes good with it