Semolina Strudel
Host
Hotel Tannenhof
Alpendorf 3, Sankt Johann im Pongau
Details
Ingredients
- Strudel dough
- 250 ml sour cream
- 125 ml semolina
- 3 eggs
- 100 g softened butter
- 1 tbsp sugar
- 1 pinch of salt
- a little butter for brushing
- Optionally, add raisins
Preparation
Mix the semolina and sour cream together and let stand briefly to allow the semolina to absorb the liquid.
Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form.
Cream the softened butter, egg yolks, sugar, and salt until light and fluffy.
Stir in the semolina-sour cream mixture, then gently fold in the beaten egg whites.
Spread the filling evenly over the strudel dough, roll up the strudel, and brush it with a little butter.
Bake in a preheated oven at 190 °C until golden brown.
Team
