Lime blossom semolina strudel with mandarin sauce

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Filling

6 dl milk
3 handfuls of lime blossom, dried
30 g butter
2 pinches of salt
100 g semolina
2 eggs
40 g sugar
1 lemon, zest
50 g sultanas, light

Strudel

120 g strudel pastry
40 g butter, liquid

Mandarin sauce

3 dl mandarin juice
1½ tbsp cornflour
1 tbsp sugar
For the filling, boil the milk and the lime blossom, leave to infuse for 10 minutes and then strain. Add the butter and salt, bring to the boil again, stir in the semolina and cook for about 5 minutes while stirring constantly until the mixture thickens. Separate the eggs. Add the egg yolks along with the rest of the ingredients to the lukewarm semolina. Beat the egg whites until very stiff and then fold into the cooled semolina mixture.
Unfold the strudel pastry. Brush each sheet of pastry with butter and then lay them on top of each other. Spread over the filling and roll the strudel up. Place the strudel on the lined baking tray, tuck the ends underneath and brush with butter. Bake. After baking, brush again with the rest of the butter.
For the sauce, mix the mandarin juice, cornflour and sugar in a pan and bring almost to the boil, stirring constantly. Chill the sauce and serve with the warm strudel.
Hot air + steaming 220°C for 20 Mins

original baking tray

Quantity Ingredient
70 g butter
3 dl mandarin juice
40 g sugar
1 lemon
50 g sultanas
3 handfuls of lime blossom
100 g semolina
2 eggs
120 g strudel pastry
2 pinches of salt
6 dl milk
1½ tbsp cornflour
1 tbsp sugar

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