Ingredients-Custard:
- Vanilla pudding…3 pieces
- Milk…1 liter
- Sugar…9 tablespoons
Ingredients-Filling for coating the crust:
- Wheat semolina…100 gr
- Yogurt…2 dl
- Eggs…3 pieces
- Sugar…3 tablespoons
- Oil…2 dl
- Baking powder…1 piece
Crusts:
- Medium-thick pie and pastry crusts…16 pieces
*Before preparing the custard strudel, cook the custard first.
Preparation-Custard:
Set aside 2 dl of the total amount of milk and dissolve the pudding with sugar. Put the remaining milk in a saucepan, bring it to boil, remove from heat and add the previously dissolved pudding in a slow stream while continuously stirring. Reduce heat and return the saucepan to heat and cook the pudding. When the pudding is finished, set it aside to cool.
*Fill the strudels with warm custard.
Preparation-Filling for coating the crust:
Separate the egg whites from the yolks. Beat the egg whites in a deep bowl into a stiff snow. Add the yolks and gently mix. Gradually add oil, yogurt, semolina, and baking powder. Mix with a whisk.
Preparation-Custard strudel:
Four crusts are needed for each strudel. Put three tablespoons of filling for coating the crust on the first three crusts and put 1/4 of the pudding along the edge of the fourth crust and roll it up. Put the rolled strudel in a baking dish lined with baking paper. Repeat the process with the remaining crusts. If you have left over filling for coating the crust, you can coat the strudels with it or sprinkle them with a little oil if you have used up the filling. Bake in a preheated oven at 200 degrees until golden. Let it cool, cut, and sprinkle with powdered sugar to taste. Enjoy with pleasure!
