Mini strudel with semolina porridge and apricots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. Drain the apricots well in a sieve. Cut the fruit into slices. Melt butter. Put the lady fingers in a freezer bag and crumble them with a cake roll.

2. 2

   Boil 750 ml milk. Stir in semolina, lemon peel and 2 tablespoons of sugar and simmer for about 2 minutes while stirring. Separate the eggs. Mix egg yolks and 2 tablespoons of semolina, then stir into the remaining semolina. Beat egg whites until stiff, adding vanilla sugar and 1 tablespoon of sugar. First add the apricot slices, then the beaten egg white to the semolina. Unfold strudel leaves and brush 2 leaves with butter. Cover with 1 leaf and cut into 4 squares. Brush with butter and sprinkle the lower half with 1-2 teaspoons of sponge crumbs. Place about 3 tablespoons of semolina on the lower long side of each strudel leaf, leaving about 3 cm free at the edges. Fold the side edges 2-3 cm over the filling, then roll up relatively tightly from the long side. Place the strudel on a baking tray lined with baking paper and brush with butter.

3. 3

   Cover with 1 leaf and cut into 4 squares. Brush with butter and sprinkle the lower half with 1-2 teaspoons of sponge crumbs. Place about 3 tablespoons of semolina on the lower long side of each strudel leaf, leaving about 3 cm free at the edges. Fold the side edges 2-3 cm over the filling, then roll up relatively tightly from the long side. Place the strudel on a baking tray lined with baking paper and brush with butter. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. In the meantime heat 400 ml milk. Stir 100 ml milk, sauce powder and 3 tablespoons of sugar until smooth and stir into the boiling milk. Bring to the boil briefly while stirring, then set aside. Remove the strudel from the oven and allow to cool for 5-10 minutes. Dust with icing sugar before serving. Add vanilla sauce

4. 4

   In the meantime heat 400 ml milk. Stir 100 ml milk, sauce powder and 3 tablespoons of sugar until smooth and stir into the boiling milk. Bring to the boil briefly while stirring, then set aside. Remove the strudel from the oven and allow to cool for 5-10 minutes. Dust with icing sugar before serving. Add vanilla sauce

5. 5

   10 minutes waiting time

Nutrition Facts

KCAL
390 kcal

CARBS
49 g

FATS
17 g

PROTEINS
10 g