Strawberry Pretzel Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 150 g pretzel (s), up to 200 (salted pretzels), or pretzel sticks
- 170 g butter
- 225 g cream cheese
- 225 grams sugar
- 225 g cream
- 2 teaspoons agar agar
- 50 ml water
- 700 g strawberries
- 500 ml water
- Lemon juice
- 1 tablespoon sugar
- Food coloring, red, natural
Print Recipe
Pin Recipe Instructions
- Crumble the pretzels and place in an ovenproof dish (e.g. a tiramisu dish), pour melted butter over them and bake at 180 ° C for 10 minutes, leave to cool.
- Boil 1 teaspoon agar agar with approx. 50 ml water, allow to cool a little. Mix the cream cheese with powdered sugar. Then stir a small amount of the cream cheese cream into the agar agar and then mix with the entire cream. Whip the cream until stiff, fold into the cream cheese mixture.
- Bring 500 ml water with 1 teaspoon agar agar, some food coloring, a little lemon juice and 1 tablespoon sugar to the boil, allow to cool to less than lukewarm. Slice the strawberries and add them.
- Spread the cream cheese cream on the pretzel base and wait until it solidifies, then carefully pour the strawberries over it and refrigerate for at least 2 hours.
- Wherever the idea comes from that this is a salad is not entirely understandable for me, because it is definitely closer to a Philadelphia cake than a salad. It`s an American dessert recipe, but the combination of sweet, fruity and salty is simply delicious, so I wanted to include it here.
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