Sweet surprise packets with vanilla sauce

Name: Sweet surprise packets with vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (250 g) Strudel dough sheets Filo or Yufka dough (original drawn dough sheets for sweet and spicy dishes, Greek and Turkish specialities; 30 x 31 cm; refrigerated shelf); 2 Apricots; 400 g Schmand; 1 TABLESPOON ground poppy seed; 1-2 TABLESPOONS + 30 g sugar; 1 package Vanillin sugar; 100 g Raspberries; 1 1/2 TABLESPOONS liquid honey; 150 g Butter; 4 TSP Breadcrumbs; 1 TEASPOON Icing sugar; 1 Vanilla pod; 400 ml + 5 tablespoons of milk; 1 pinch Salt; 1-2 TABLESPOONS Cornstarch; 1 Egg yolk (size M)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel dough sheets Filo or Yufka dough (original drawn dough sheets for sweet and spicy dishes, Greek and Turkish specialities; 30 x 31 cm; refrigerated shelf)
2 Apricots
400 g Schmand
1 TABLESPOON ground poppy seed
1-2 TABLESPOONS + 30 g sugar
1 package Vanillin sugar
100 g Raspberries
1 1/2 TABLESPOONS liquid honey
150 g Butter
4 TSP Breadcrumbs
1 TEASPOON Icing sugar
1 Vanilla pod
400 ml + 5 tablespoons of milk
1 pinch Salt
1-2 TABLESPOONS Cornstarch
1 Egg yolk (size M)

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Wash and halve the apricots and remove stone. Dice apricots halves. Mix 200 g sour cream, apricot pieces, poppy seed mixture, 1-2 tablespoons sugar and vanillin sugar.
2
Raspberries selected. Mix the remaining sour cream with raspberries and honey. Melt butter in a pot. Remove 8 yufka dough sheets. (Wrap the rest well and use it elsewhere.) Spread 1 leaf with butter and cut it into quarters.
3
Place the quarters on top of each other again and again, slightly offset. Add 1/2 tsp. breadcrumbs and approx. 2 tbsp. apicot mass each. Beat the dough sheets over the filling and twist them together. Put into a greased casserole dish (24 x 15 cm) and brush with butter.
4
Make another 3 packets with apricot filling and 4 with raspberry filling in the same way and layer in the mould. Dust the packs with icing sugar and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.
5
In the meantime cut the vanilla pod lengthwise and scrape out the pulp. Bring 400 ml milk, vanilla pulp, 30 g sugar and 1 pinch of salt to the boil, turn off the stove. Whisk 5 tbsp. milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the after-heat.
6
Take out the surprise package. Add the vanilla sauce.