Gooseberry Strudel

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, egg, oil, salt and 1/8 litre of lukewarm water with the dough hooks of the hand mixer to a smooth dough. Knead with your hands on a floured work surface until it is smooth and silky shiny.

2. 2

   Cover and leave to rest for about 2 hours at room temperature. Meanwhile, clean and wash the gooseberries for the filling. Bring 1/2 litre water and sugar to the boil. Cook the gooseberries in the hot sugar solution for 5-8 minutes, drain and allow to cool.

3. 3

   Melt the fat in a pot and let it cool down. Dust a large kitchen towel with flour and roll out the dough into a rectangle with a paper-thin roll of dough (you must be able to see the structure of the towel).

4. 4

   Spread the pastry plate with half of the liquid butter and sprinkle with almonds and vanillin sugar. Spread the drained gooseberries evenly on the strudel, leaving a 3 cm wide rim all around.

5. 5

   Roll up the strudel from the broad side with the help of the kitchen towel and place it on a baking tray lined with baking paper. Wrap the ends and brush the strudel with the remaining liquid fat.

6. 6

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes. Dust the strudel with icing sugar. Results in about 18 pieces.

Nutrition Facts

KCAL
240 kcal

CARBS
42 g

FATS
6 g

PROTEINS
3 g