Sweet Pasta Wrapped in Batter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour
- 1 tablespoon oil
- 1 pinch (s) salt
- 100 ml water, lukewarm
For the filling:
- 30 g raisins
- 2 tablespoon rum
- 100 g noodles, (fine soup noodles)
- 60 g butter
- 80 g powdered suar
- 1 packet vanilla sugar
- some lemon peel, grated
- 2 egg (s)
- 250 g quark, (curd cheese)
- some butter, melt it
- 1 egg (s), whisked, for brushing
- some powdered sugar to sprinkle on
Print Recipe
Pin Recipe Instructions
- First knead the ingredients for the strudel dough well together and cover and leave to rest for about 1 hour.
- In the meantime, mix the raisins with the rum and let it steep.
- Cook the soup noodles in salted water for about 3 minutes, empty them into a sieve, rinse with cold water and drain well.
- For the filling, stir in the butter, powdered sugar, vanilla sugar and lemon zest until foamy, then gradually stir in the eggs. Then briefly stir in the quark and finally fold in the drained soup noodles and raisins.
- Spread the strudel dough thinly on a floured cloth. Distribute the filling evenly on top, leaving an edge free on one long side and on the two transverse sides. Brush this with a little melted butter. Fold in the short sides a little and carefully roll up the strudel from the coated side with the help of the cloth. With the seam facing down, carefully roll the cloth onto a baking sheet lined with baking paper. Brush with the whipped egg.
- Bake in the oven at 180 degrees for about 50 minutes. Serve warm, sprinkled with powdered sugar.
- A compote (cherries, apples, apricots, plums, ) or a fruit sauce goes very well with this strudel.
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