Ramstrudl or cream strudel

Although this strudel is originally of Austrian origin (Rahmstrudel), under the former influence of the Monarchy on our areas, it has become domesticated in Zagreb and Zagorje cuisine. This is an old-fashioned strudel, a strudel of my childhood and has always been prepared in my family.

Preparation steps

Although I roll out the dough for this strudel myself, it feels like that ... I suggest you buy ready-made crusts because I can't give you the exact recipe for the crusts. Thin egg crusts are used for this strudel.
Remove the crust with dry grains (three days old), then soak them in a bowl of lukewarm water and leave to soften.
For the filling, make room temperature butter creamy with egg yolks, sugar and vanilla sugar. Squeeze the soaked buns well between your palms and drain, and mix them well into the egg yolk cream. Add salt, grated lemon zest and cream. Finally, lightly stir in the hard beaten egg whites and raisins with a food processor.
For the strudel, use two crusts, stack them on top of each other, and spread melted butter between and on top. This strudel was stuffed in a slightly different way, Grandma called it “wide”. So, spread the stuffing approximately 6-7 cm wide (not too thick) along the length, then leave so much space empty, and spread the stuffing again. You should have three strips of stuffing and the end of the dough should be left blank.
Bend the strudel towards the filling (wide) and arrange in a baking tray greased with melted butter. Slightly apart from each other. Spread melted butter on top of the strudels.
Bake in a preheated oven at 200 ° C, bake for about 40-50 minutes. After 25 minutes of baking, take the strudels out of the oven, pour boiling milk over them, and return them to the oven to bake until done.

Serving

Serve warm, and if desired you can sprinkle with powdered sugar.

Ingredients

Dough

8 tankseggshell

Stuffing

100 gbutter
120 gsugar
3egg yolk
2vanilla sugar
- grated rind of 1 lemon
200 gdry buns or white bread (without crust)
300 mlhomemade sour cream (or purchased with at least 20% milk fat)
4egg white
- a pinch of salt
70 graisin

For the topping

250 mlmilk

For coating

100 gbutter

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