Strudel strawberry tartlets

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt the butter. Knead the flour, 4-5 tablespoons of lukewarm water, butter and 1 pinch of salt with the dough hooks of the hand mixer. Work through with your hands until the dough is smooth. Brush the dough with some oil. Rinse a metal bowl with hot water and put it over the dough. Let it rest for about 25 minutes. Then roll out the strudel dough very thinly on a floured work surface. Cut out about 24 circles with a cookie cutter (approx. 8 cm Ø). Place 12 circles of dough on each oiled baking tray and brush with a thin layer of oil. Bake one after the other in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10-12 minutes until golden brown and let cool off on a cake rack. Do the same with the remaining leaves. For the cream, soak the gelatine. Wash and clean the strawberries. Puree the strawberries, except for a few for garnishing. Mix half of the strawberry puree, yoghurt, lemon juice and 50 g icing sugar. Squeeze the gelatine, dissolve at low heat and stir into the yoghurt cream. Chill the cream and whip the cream until stiff. As soon as the cream begins to firm up, fold in the cream. Refrigerate the cream again for approx. 15-20 minutes. Alternately put 4 pastry sheets and 1 tablespoon of cream together to form 6 little towers. Arrange the strudel towers with the remaining strawberry puree on plates. Dust the upper strudel leaves and plate edges with the remaining icing sugar. Serve garnished with remaining strawberries

2. 2

   Tip: Arrange dessert immediately before serving, otherwise the dough will soak through and not remain crispy. Currants, blackberries or wild berries are also suitable for this dessert

3. 3

   Plate: Royal Prussian. Tettaw

Nutrition Facts

KCAL
410 kcal

CARBS
35 g

FATS
26 g

PROTEINS
6 g