Milk Cream Strudel

For the glaze, stir well milk with sugar and eggs. Drizzle toast with milk and pull.

For the filling, mix room-warm butter with lemon zest, powdered sugar, salt and vanillin until well blended. Stir in curd cheese and yolks alternately. Squeeze toast well and mix in with sour cream. Beat egg whites with sugar until creamy and fold in.

Place one strudel sheet on a damp dish and brush with melted butter. Place second strudel sheet on top. Spread half of the filling evenly on 2/3 of the dough surface and sprinkle with half the mass of raisins. Drizzle remaining part of dough with melted butter. Wrap the side edges of the dough. Roll up the strudel with the cloth and place it in a buttered baking pan. Prepare the rest of the dough and the filling in the same way.

Brush the strudel with melted butter and spread a third of the glaze evenly over it. Bake in a heated oven at 170 °C on the middle shelf for 1 hour. Pour another third of the glaze after every 20 minutes.

To serve, cut the strudel into pieces and sprinkle with powdered sugar. Serve with vanilla sauce.

Tip: Instead of raisins, you can also use the large, meatier raisins!

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