Curd Strudel

Sift the flour onto the work surface and add the egg, butter, a pinch of salt, oil and a little water into a small well. Quickly knead into a smooth strudel dough and let it rest at room temperature for about an hour.

In the meantime, prepare the curd filling. Beat the egg whites with the sugar until stiff.

Preheat the oven to 180 °C.

Cut the vanilla pod in half and scrape out the vanilla pulp. Add to the powdered sugar and mix it well with the butter, a pinch of salt, the vanilla custard powder, the yolks and a dash of lemon juice. Stir in the curd and crème fraîche, then gently fold in the beaten egg whites.

Melt the butter in a small saucepan.

Flour the work surface and roll out the dough thinly until you can stretch it out thinly with your hands in all directions (called “strudel pulling”).

Place the strudel dough on the floured work surface and brush with the melted butter.

Place the curd filling in the lower third and sprinkle with the raisins. Fold the ends and roll the strudel up tightly to prevent the filling from oozing out during baking.

Line a baking sheet with parchment paper and carefully lift the curd strudel up, seam side down.

Whisk the egg and mix it with the remaining melted butter. Brush the curd strudel with it and bake at 180 °C for about 20-25 minutes.

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