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Viennese Semolina Strudel, Baked

4 servings

Ingredients

• 250 g Flour (all-purpose)
• 1 Prise Salt
• 1 Stk Egg
• 1 EL Oil
• 0.12 L Water (lukewarm)
• butter (melted, for dough) (nach Bedarf)
• 50 g Raisins
• 0.12 L Milk (sweetened, for glaze)
• 1 Stk Egg yolk (for glaze)
• 0.25 L Milk (for filling)
• 40 g butter (for filling)
• 100 g Coarse semolina
• 100 g butter (soft, for filling)
• 3 Stk Egg yolk (for filling)
• 0.12 L whipped cream
• 3 Stk Egg white
• 50 g Sugar

Instructions

1. Knead flour, salt, egg, oil, and approximately 125 ml lukewarm water into a silky smooth dough.
2. Let rest for 20 minutes, then stretch thin on a well-floured cloth and remove the jagged edges.
3. Drizzle the dough with melted butter and distribute the semolina filling evenly over it.
4. Sprinkle raisins over and roll the dough tightly.
5. Place the strudel in a greased baking pan, brush with melted butter, and bake in a preheated medium heat oven for approximately 20 minutes.
6. Whisk sweetened milk with egg yolk, pour over the strudel, and bake for another 10 minutes.
7. Portion and serve with the cream remaining in the pan.
8. For the semolina filling: Bring milk to a boil with butter and a pinch of salt, gradually sprinkle in coarse semolina while stirring constantly and cook until thick.
9. Cream soft butter and egg yolk, fold in the cooled semolina mixture and whipped cream.
10. Whip egg white until stiff, whip in sugar, and gently fold the meringue into the semolina mixture.

Based on a cookbook by Hans Hofer (1964), adapted with AI.