Recipe

Topfenstreudel Recipe

	Laadeedaa / All my dishes 1 year, 11 months ago Lovely Austrian dessert. Prep:35m Cook:50m Servings:6	Laadeedaa
	austrian dessert

Does this look good? Yeah! / Nope

Fans

lor

momo_55gra

elgab89

michellem

Ingredients

Filling:

2 cups ricotta cheese

1/2 cup granulated sugar

2 egg yolks

1/2 cup cream of wheat

2 cups sour cream

1/4 tsp. salt

1 pkg. vanilla sugar

Filling: In bowl, combine ricotta, sugar, egg yolks, cream of wheat, sour cream, salt and vanilla sugar. Set aside.

Streudel Dough:

1-1/2 cups all purpose flour

2 Tbsp. corn oil

2 Tbsp. vinegar

1 egg, beaten

1/4 tsp. salt

1/2 cup lukewarm water

Directions

Streudel Dough:

Sift flour into bowl.

Combine oil, vinegar, egg and salt.

Using fingertips or fork, work flour into liquid, gradually adding water. Knead vigorously for about 15 minutes or until dough is no longer sticky.

Shape dough into ball and place in lightly floured bowl.

Brush top with oil; let rest for 30 minutes.

Cover large table or work surface with cotton or linen tablecloth. Sprinkle with flour.

Place dough in centre.

With floured rolling pin, roll out very thinly into very large rectangle, stretching gently (without tearing) with hands as necessary.

Spoon filling along centre of dough and roll up, jelly roll–style.

Place on floured rimmed baking sheet and bake in 350°F oven for 50 to 60 minutes or until golden brown.

Vanilla Sauce:

1-1/2 cups milk

4 egg yolks

1/2 tsp. granulated sugar

1/2 tsp. vanilla extract

1 oz. orange flavoring or extract (optional)

1/2 cup cold milk

Directions:

Bring the 1-1/2 cups of milk to a boil.

Remove and set aside.

Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons."

Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.)

Remove from heat and incorporate the cold milk.

Strain through a sieve and chill in a container placed in a bowl of ice water.

When cool, cover and refrigerate until service.

Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency.

Drizzle sauce over strudel, or drizzle sauce on each dessert plate, and place slice of strudel on top of vanilla sauce.

Recent Gawkers