Slovenian Curd Strudel Strudel

Mix sour cream and the two stiffly beaten egg whites.

Fry the breadcrumbs in a little butter.

Place a clean kitchen towel on a table and sprinkle it with flour. Place the dough in the middle, roll out a little and brush with oil. Pull out the dough in all directions, at the end you should have a dough surface of 35 x 35 cm.

Brush the dough with melted butter, sprinkle with most of the toasted breadcrumbs and spread the curd mixture about 5 mm thick. Roll up the strudel. Sprinkle crumbs on a damp tea towel, roll the strudel in it and tie the end tightly. (Aluminum foil spread with butter can be used instead of the cloth). Cook the strudel in lightly salted water for 20 minutes.

For the sauce, boil two-thirds of the Federweiße with sugar, cloves and cinnamon bark, then let it cool down a bit. Stir the rest of the white wine with cornflour, add eggs and pour this mixture into the hot white wine. Let it boil repeatedly, stirring continuously, and finally add the schnapps.

Take the cooked strudel out of the dish and cut it into 3 cm slices. Arrange sauce on hot plates, place strudel on top. Sprinkle with breadcrumbs, garnish with grapes and mint.

Rainer Adamik from Ferlach

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