Fruity Cream Cheese Strudel

Making the strudel dough:

Heap the flour onto a worktop and knead it with the other added ingredients to make a smooth, soft dough. Brush the dough ball with the cooking oil, wrap it in cling film and if possible refrigerate it overnight.

Making the curd cheese mixture:

Stir the soft butter with the powdered sugar, the juice and zest of the lemon, the salt and the vanilla pod until it is fluffy. Next, gradually stir the egg yolk into the butter mixture. Add the curd cheese, sour creme, custard powder and raisins. Whip the egg white and the crystal sugar to make a greasy mixture and carefully fold this into the curd cheese mixture.

Making the strudel:

Stretch the strudel dough with the backs of your hands so that it is wafer thin. Now brush the dough with a little melted butter and distribute the curd cheese mixture over 2/3 of the dough surface. Distribute the Darbo strawberry filling over the curd cheese mixture and roll up the strudel from one side. Place the strudel onto a metal baking tray lined with baking paper with the underside facing down, and brush it with the whipped egg. Cook until golden brown at 165° C for about 40 minutes.