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Tyrolean Strudel

4 servings

Ingredients

• 100 g butter
• 2 pieces eggs (whole)
• 0.25 l sour cream
• 70 g sugar (rubbed with lemon zest)
• strudel dough (as needed)
• 1 piece gingerbread (brown, grated)
• cinnamon (crushed) (a little)
• cloves (a little)
• 150 g walnuts (finely chopped)
• 50 g raisins
• 50 g currants
• 25 g candied lemon peel
• 20 g candied orange peel (sugared)
• 5 pieces figs (large)
• sugar (for sprinkling) (a little)
• sour cream (for spreading) (a little)
• butter (for spreading) (a little)
• sugar and cinnamon (for sprinkling after baking) (a little)

Instructions

1. Cream the butter well with the whole eggs, sour cream, and sugar rubbed with lemon zest, then spread this over the rolled strudel dough.
2. Sprinkle a grated brown gingerbread, along with a little crushed cinnamon and cloves, on top.
3. Finely chop the walnuts, raisins, currants, candied lemon peel, candied orange peel, and large figs, mix them well, and sprinkle over the gingerbread.
4. Finally, sprinkle with sugar, spread a little sour cream on top, roll up the strudel, and bake it in a buttered casserole dish after also brushing the top with butter.
5. Bake for about one hour, then after inverting, sprinkle with sugar and cinnamon.

Modernized from a treasured 19th-century German cookbook.