Lemon semolina candies

Name: Lemon semolina candies
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 pack of (120 g) pulled strudel dough (2 x 2 extra tender Viennese strudel sheets); 1 untreated lemon; 500 ml Milk; 3 Eggs (size M); 40 g Sugar; 75 g Durum wheat semolina; 50 g Butter; 4 ripe kiwis; 1 package Vanillin sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon-peel julienne; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 pack of (120 g) pulled strudel dough (2 x 2 extra tender Viennese strudel sheets)
1 untreated lemon
500 ml Milk
3 Eggs (size M)
40 g Sugar
75 g Durum wheat semolina
50 g Butter
4 ripe kiwis
1 package Vanillin sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon-peel julienne
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Let the strudel dough rest in the closed package for 10 minutes at room temperature. Wash the lemon, grate dry and thinly grate the peel. Squeeze the lemon. Bring milk to the boil. Separate eggs. Beat the egg whites until stiff, then add 20 g sugar.
2
Stir 3 tablespoons of lemon juice, zest, 20 g sugar and semolina into the milk. Cook semolina for 1-2 minutes while stirring. Take semolina from the stove. First quickly stir in the egg yolks, then fold in the beaten egg white and let it cool down. Melt butter. Brush 2 strudel sheets with butter and cover with a 2nd sheet. Divide each double leaf into 4 squares. Add 2 tablespoons of semolina to the bottom edge of each. Brush the edges with butter and roll up from the lower long side. Press the ends together (like a candy). Put "sweets" on a baking tray lined with baking paper and brush with butter. Bake the strudel in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, cover the ends with aluminium foil after about 7 minutes.
3
Add 2 tablespoons of semolina to the bottom edge of each. Brush the edges with butter and roll up from the lower long side. Press the ends together (like a candy). Put "sweets" on a baking tray lined with baking paper and brush with butter. Bake the strudel in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, cover the ends with aluminium foil after about 7 minutes. Remove the strudel sweets from the oven and let them cool down for about 10 minutes. Peel the kiwis before serving. Cut 1 kiwi into small cubes. Briefly puree 3 kiwis, 1 tablespoon lemon juice and vanillin sugar (after too long pureeing the kiwis quickly become bitter). Dust candies with icing sugar. Spread the kiwi cubes over the sweets and kiwi puree. Decorate with lemon peel julienne
4
Peel the kiwis before serving. Cut 1 kiwi into small cubes. Briefly puree 3 kiwis, 1 tablespoon lemon juice and vanillin sugar (after too long pureeing the kiwis quickly become bitter). Dust candies with icing sugar. Spread the kiwi cubes over the sweets and kiwi puree. Decorate with lemon peel julienne