Cream strudel with almond crust

Time: more than 1 hour
Category: Pastries
Complexity: high


for a baking pan 22x22

250 g cake flour W700
50 g egg
5 ml vegetable oil
1 pinch of salt
melted butter
oil for spreading

3 white bread (Semmeln, ca. 185 g)
100 g butter
100 g sugar
3 egg yolks
75 g quark, fatless
75 g sour cream
1 tsp vanilla extract
3 egg whites
1 pinch of salt
zest of ½ lemon
water or milk

500 ml milk
1 egg
2 tbsp sugar

100 g shaved almonds
25 g sugar
15 g egg white


Sift flour on a worktop. Mix 100 ml of lukewarm water, egg, oil and pinch of salt. Gradually add to the flour and knead into a smooth dough. Spread with oil, cover and leave to rest for 1 hour.

Cut bread into cubes and soak in water or milk. Stir butter with 75 g of sugar, gradually add the egg yolks and beat. Add also quark, sour cream and well squeezed and strained bread as well as lemon zest and vanilla extract and mix well. Beat the egg whites with a pinch of salt and remaining sugar until stiff and fold in the filling.

Roll out the dough on a flour-dusted kitchen towel or pull it with the hands until very thin. Distribute the filling on the 2/3 of the dough, spread the rest of the dough with melted butter. Roll up a strudel with the help of kitchen towel and place in a greased baking pan.

Whisk the milk with egg and sugar. Pour a third of it over the strudel. Bake for 45-50 minutes in a preheated oven at 180°C. Use the remaining milk mixture to pour over strudel again and again.

For almond crust mix almonds with sugar and egg whites. Spread on the top and bake for another 10-15 minutes.

Tip: Raisin soaked in rum can also be added into the filling.