Millirahmstrudel with Vanilla Sauce

Ingredients

• For the strudel dough: For the strudel dough:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125ml (1/2 cup) lukewarm water 125ml (1/2 cup) lukewarm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 100g (1/2 cup) semolina 100g (1/2 cup) semolina
• 250ml (1 cup) milk 250ml (1 cup) milk
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 2 eggs 2 eggs
• 50g (1/4 cup) raisins 50g (1/4 cup) raisins
• Zest of 1 lemon Zest of 1 lemon
• For the vanilla sauce: For the vanilla sauce:
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 3 egg yolks 3 egg yolks
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 9g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, lukewarm water, vegetable oil, and salt. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
3. 3.
   In a saucepan, bring the milk to a boil. Gradually whisk in the semolina and cook over low heat for 5 minutes, stirring constantly.
4. 4.
   Remove the saucepan from the heat and let the semolina mixture cool slightly. Stir in the sugar, eggs, raisins, and lemon zest until well combined.
5. 5.
   On a lightly floured surface, roll out the dough into a thin rectangle. Spread the semolina filling evenly over the dough, leaving a small border around the edges.
6. 6.
   Carefully roll up the dough, starting from one of the longer sides, to form a log. Place the strudel on a baking sheet lined with parchment paper.
7. 7.
   Bake the Millirahmstrudel for 30-35 minutes, or until golden brown and crispy.
8. 8.
   While the strudel is baking, prepare the vanilla sauce. In a saucepan, heat the milk and vanilla bean over medium heat until it reaches a simmer. Remove the vanilla bean.
9. 9.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.
10. 10.
    Return the mixture to the saucepan and cook over low heat, stirring continuously, until the sauce thickens.
11. 11.
    Once the Millirahmstrudel is done baking, let it cool slightly before slicing. Serve warm with the homemade vanilla sauce.

Treat your ingredients with care...

• Semolina — Make sure to cook the semolina mixture over low heat and stir constantly to prevent lumps from forming.
• Vanilla bean — Scrape the seeds from the split vanilla bean and add them to the milk for maximum flavor.
• Strudel dough — When rolling out the dough, be gentle to avoid tearing. If the dough becomes too elastic, let it rest for a few minutes before continuing.

Tips & Tricks

• For a twist, add a handful of chopped nuts, such as walnuts or almonds, to the filling.
• Serve the Millirahmstrudel with a dusting of powdered sugar for an extra touch of sweetness.
• If you prefer a lighter version, you can use filo pastry instead of the traditional strudel dough.
• Leftover Millirahmstrudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven before serving.
• To save time, you can use store-bought vanilla sauce instead of making it from scratch.

Serving advice

Serve the Millirahmstrudel warm, either as a standalone dessert or with a dollop of whipped cream on top. The creamy filling and flaky pastry pair perfectly with the smooth vanilla sauce, creating a heavenly combination of flavors and textures.

Presentation advice

To present the Millirahmstrudel beautifully, dust it with powdered sugar just before serving. Arrange the slices on individual dessert plates and drizzle the vanilla sauce over them. Garnish with a sprig of fresh mint or a few extra raisins for an elegant touch.