Grape and Curd Cheese Strudel | Crispy Autumn Pastry
(0)
60 min
Under an hour
Kifli Kukták
A hagyományos magyar rétes újragondolt őszi változata: ropogós, aranybarna réteslapok között krémes citromos tehéntúró és lédús, mézédes szőlőszemek találkoznak. Egyszerűen elkészíthető, ellenállhatatlan őszi desszert az egész családnak.
Preparation method
Preparing the filling
Thoroughly wash the grapes, pick them off the stems, and drain well. If they are larger, cut them in half (remove the seeds, or use crisp seedless grapes). Finely grate the lemon zest.
Mash the curd cheese with a fork in a large bowl. Mix in the sour cream, egg yolks (set the egg whites aside in a clean bowl), granulated sugar, vanilla sugar, grated lemon zest, and semolina, which helps absorb excess moisture from the curd cheese and grapes.
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the curd cheese mixture so the filling remains soft and fluffy.
Chef's tip
Semolina is essential in the curd cheese filling because it perfectly absorbs the delicious juice released by the grapes during baking, keeping the bottom of the pastry crispy without getting soggy.
It looks especially lovely if you use a mix of crisp white and dark blue seedless grapes: the strudel will show off gorgeous colors once sliced!
80 min
Quick
