Blueberry Sour Cream Strudel




Rating: 3.82 / 5.00 (45 Votes)


Total time: 1 hour

Ingredients:






For the filling:









Instructions:

For the blueberry sour cream strudel, melt the butter. Separate the eggs, mix the yolks with the sour cream, butter and cornstarch until smooth.

Beat the egg whites together with the sugar until stiff and fold into the sour cream mixture. Preheat the oven to 180 degrees.

Spread half of the strudel dough on a strudel cloth, spread half of the liquid butter on the strudel sheets and spread half of the filling on the dough (leave the lower third free).

Sprinkle with half the amount of blueberries. Now roll up the strudel tightly with the help of the strudel cloth.

Do the same with the rest of the dough and the filling. Place both parts of the strudel tightly next to each other in a mold.

Brush the blueberry sour cream strudel with melted butter and bake for about 30 minutes until crisp.

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