Traditional cheese strudel taken to a new level – a rich, creamy filling in puff pastry with a refined finish of truffle honey.
INGREDIENTS
- 800 g puff pastry
- 1 kg fresh cow’s cheese
- 200 ml sour cream
- 100 g sugar
- 100 g butter
- 2 eggs
- 50 g raisins
- 1 vanilla sugar
- lemon zest
- 25 g “Tartufino” truffle honey
PREPARATION
Mash the fresh cow’s cheese with a fork until smooth and compact. Add the sugar, lemon zest, beaten egg, raisins, vanilla sugar, melted butter and sour cream and mix everything well.
Divide the puff pastry into two parts and roll out to a thickness of 3-4 mm and spread with the fresh cheese filling. Fold the pastry and brush with egg yolk and prick with a fork. Bake at 170 – 180 °C. Towards the end of baking, spread the cake with the previously heated truffle honey and sprinkle with almond flakes. Bake the strudel for a few more minutes at the same temperature.
A perfect dessert with a gourmet signature!
