Mini strudel with mango sour cream

Name: Mini strudel with mango sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 pack of Strudel dough (120 g; 4 dough sheets, e.g. from Aunt Fanny); 1 Mango; 50 g Rusk; 400 g Schmand; 2 Egg Yolk; 50 g + 1 tablespoon of sugar; 50 g Butter; 1 ripe passion fruit; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Icing sugar; 1 Freezer bag; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 pack of Strudel dough (120 g; 4 dough sheets, e.g. from Aunt Fanny)
1 Mango
50 g Rusk
400 g Schmand
2 Egg Yolk
50 g + 1 tablespoon of sugar
50 g Butter
1 ripe passion fruit
2 TABLESPOONS Lemon juice
7-10 Tbsp Icing sugar
1 Freezer bag
baking paper

Directions

1
Take the dough out of the fridge. Peel the mango, cut the flesh off the stone. Dice half finely. Put rusk in a freezer bag and crumble finely. Mix sour cream, egg yolk and 50 g sugar.
2
Fold in mango cubes. Melt the butter.
3
Cover baking tray with baking paper. Place 1 sheet of dough on a tea towel. Brush with butter. Put the 2. dough sheet on top and brush with butter. Spread half the rusk and half the mango cream mixture on the lower third of the dough.
4
Turn in sides, roll up strudel. Place on the baking tray. Brush with butter.
5
Process the remaining 2 pastry sheets, rusk and garnish in the same way. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes and let cool down a little.
6
Halve the passion fruit and remove the flesh. Puree the rest of the mango, 1 tablespoon sugar, lemon juice and 4 tablespoons water. Stir in passion fruit. Cut strudel into 6 pieces. Dust with icing sugar. Arrange everything.