Red Bavarian strudel

Ingredients

Directions

1. 1

   Wash the berries. Clean and halve or quarter the strawberries. Sort blueberries and blackberries. Pluck currants from the panicles. Stir cream cheese, 50 g sugar, 3 tbsp. breadcrumbs, vanillin sugar, custard powder and egg yolks until smooth. Fold the berries into the cream cheese mixture. Melt butter in a pot and let it cool down

2. 2

   Take the strudel dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Spread a damp tea towel on the work surface. Roll out the dough sheets. Place 4 pastry sheets slightly overlapping to form a square (approx. 50 x 50 cm) on the cloth, brushing each sheet with a little butter. Repeat the process with 4 sheets, brush with butter, place the remaining sheets in the middle and brush each one with butter

3. 3

   Sprinkle dough plates with 2 tablespoons of breadcrumbs. Pour the cream cheese mixture in a 6-7 cm wide strip on the front edge of the square, leaving an approx. 2 cm wide edge. Fold the two sides over, brush with butter and roll up carefully with the cloth. Place the strudel with the seam side down on a baking tray lined with baking paper and brush with butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Finally cover with foil if necessary

4. 4

   Caramelise 2 tablespoons of sugar in a pot, stir in the pistachios quickly with a wooden spoon and place on a baking tray with baking paper. Let them cool down for about 15 minutes and chop them coarsely. Take out the strudel, brush with the remaining butter and let it cool down. Sprinkle strudel with pistachio brittle, cut into slices and serve with vanilla ice cream