Blueberry Strudel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s)
- 1 teaspoon, heaped with vanilla sugar
- 40 g powdered suar
- 250 g ricotta
- 40 g durum wheat semolina, very fine (semola di rano duro rimacinata, Italian pasta semolina)
- 1 lemon (s), zest and juice it
- 60 g butter
- 6 strudel dough sheets (cooling shelf)
- 2 tablespoon desiccated coconut
- 250 g blueberries, frozen
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the egg, vanilla sugar and powdered sugar and beat until frothy. Add the ricotta and stir until smooth. Mix in the semolina and finely grate a little lemon zest. Squeeze the lemon and season the mixture with a little lemon juice (approx. 2 - 3 teaspoons).
- Melt the butter.
- Preheat the oven to 220 ° C top / bottom heat.
- Take the strudel dough out of the package. Place two sheets of paper on top of each other and brush with the melted butter - this is how you get 3 small strudel. Sprinkle the dough with coconut flakes, leaving one edge free.
- Carefully fold the blueberries into the ricotta mixture. Spread the filling on the front half of the dough of the three strudel sheets, leaving about 2 cm free on the sides. Fold in the side edges of the dough and carefully roll up the strudel from the topped side and place them next to each other on a baking sheet lined with baking paper. Brush with butter.
- Bake in the oven for 10 minutes. Then reduce the heat to 200 ° C, brush the three strudel again with the remaining butter and bake for another 10 minutes - if necessary, cover with aluminum foil if the strudels brown too quickly.
- Sprinkle the strudel with powdered sugar while it is still hot and serve. This goes well with vanilla sauce or vanilla ice cream and / or lightly whipped cream.
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