Quick nut strudel with warm vanilla sauce

Step 1/5

• 62½ g hazelnuts (ground)
• 22½ g sugar
• ½ tsp vanilla sugar
• 37½ ml milk
• rum (optional)
• raisins (optional)

• oven
• large bowl

Preheat the oven to 180°C/360°F (convection). To make the strudel filling, add ground nuts to a bowl. Add part of the sugar, vanilla sugar, and part of the milk, and combine until smooth. If desired, you can also add a dash of rum or raisins.

Step 2/5

• 68¾ g puff pastry

• baking sheet
• parchment paper

Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Spoon the nut mixture in the center of the dough, and then fold the dough over from both sides. Bake at 180°C/360°F (convection) for approx. 35 min. until the strudel is golden.

Step 3/5

• 125 ml milk

• pot

While strudel is baking, pour part of the milk into a pot and bring to a boil.

Step 4/5

• 9¼ g vanilla custard powder
• 1 tbsp sugar
• 25 ml milk

• whisk
• small bowl

In the meantime, mix custard powder with the remaining sugar and milk. When the milk on the stove is boiling, pour in the custard mixture and stir vigorously. Simmer for a few minutes and stir throughout. Then set aside.

Step 5/5

Slice nut strudel and serve with the warm vanilla sauce.

Enjoy your meal!