Summary

Ingredients

• 300 ml milk
• 1 stick cinnamon
• 50 grams sugar
• 1 ½ tablespoon cocoa powder
• 100 g semolina
• 2 egg yolks
• 100 g butter, soft
• 20 g suar
• 100 g sour cream
• 1 large pear (s)
• 2 egg whites
• 1 pinch (s) salt
• 275 g puff pastry
• 1 egg (s)
• 1 tablespoon coffee cream

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Instructions

1. Bring the milk with the cinnamon stick and cocoa to the boil. Stir in the semolina and sugar, bring to the boil briefly and remove from the plate. Let the semolina cool down.
2. Meanwhile:
3. Wash and core the pear and cut into approx. 1 cm cubes. Beat egg whites with salt until stiff.
4. Beat egg yolks with butter and sugar to a foam mass.
5. Stir the cooled semolina into the foam mixture, tablespoon at a time, until no more lumps can be seen. Stir in the sour cream. Fold the pears and egg whites into the semolina and egg mixture.
6. Lay out the puff pastry and spread the filling on top, leaving at least 3 cm from the edge. Beat the dough from both long sides towards the middle - press the edges firmly upwards so that a seam is formed. Firmly press the puff pastry together on the left and right.
7. Place the strudel with the seam down in a greased baking dish. Mix the coffee cream and egg and brush the strudel with it.
8. Bake in a preheated oven at 200 ° C for about 40 minutes. Cover with aluminum foil halfway through the cooking time.
9. This goes well with vanilla sauce.