I still had some redcurrants left from when I made these tasty red currant muffins. I never get why they don't sell them in smaller quantities. I always put what's left into the freezer where they keep nice for a very long time. Since this weekend was another one of those rainy grey summer weekends (whatever happened to the Berlin summer??), I decided to use them in what for me actually is a winter dish: strudel. Strudel in my brain is linked to skiing which is linked to winter, duh.
But it also works quite well to get you through a grey and rainy august-day. Now, some people are really ambitious and make their own strudel-dough (which, apparently should be so thin that you could read a newspaper through one the sheets). I on the other hand am one lazy ass, and instead go to a local turkish supermarket to buy filo or yufka dough.
copyright of all photos j.
Topfen-Strudel with redcurrants
60 gr of sugar
1 sachet of vanilla sugar
250 gr of curd cheese
1 tbs of rum or kirsch
filo or yufka dough
Preheat the oven at 220 °C. Separate the eggs and beat the egg whites. In a seond bowl, mix the egg yokes, the curd cheese, the sugar, the vanilla sugar and the rum or kirsch.
Now, take a filo or yufka sheet, place it on a baking pan and smear it with melted butter, add another sheet, smear that one with butter, etc. until you have about 5-8 layers, depending on how much dough you want. Now, mix the egg whites with the curd-mix, so that you get a really fluffy curd filling. It will be somewhat runny, but not too much. Place the mix in the middle of the dough sheets and sprinkle the redcurrants on top. Now, fold up the sides of the dough and close all the cornes. Smear the whole package with butter. If the strudel opens at some parts, it doesn't really matter. You can make several in a pan as in the picture above or just bake one single strudel on a larger baking sheet. Bake for about 35-40 minutes, until the dough is golden brown. Sprinkle it with confectioner's sugar right before serving!