Raspberry Cream Strudel – a delicious recipe with milk, vanilla pod, egg yolks +, sugar, flour, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Grease 2 baking sheets. In a saucepan, bring the milk and vanilla pod to a boil. Remove from heat and allow to stand for 10 mins. Discard vanilla pod.
2
Meanwhile, beat the egg yolks and sugar in a small bowl until light and fluffy, then stir in the flour.
3
Whisk milk mixture into egg mixture. Return to saucepan and whisk over low heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap to prevent a skin forming and allow to cool.
4
Place a piece of puff pastry on each of the prepared baking sheets. Leaving a 1 inch border around the edges of the remaining 2 pastry pieces, cut slits at 1 inch intervals across their width.
5
Spread the custard over uncut pastry, leaving a 1 inch border around the edges. Scatter berries evenly over custard. Lightly beat the egg white and brush around the border. Place slit pastry over filling; press edges with a fork to seal.
6
Brush with egg white and sprinkle with demerara sugar. Bake for 30 mins, or until pastry is browned. Stand for 30 mins before serving.
557
kcal
Calories
19
g
Fat
60
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups milk, 1 None vanilla pod, halved lengthways, 6 None large egg yolks + 1 large egg white, 3/4 cup sugar, and more.
Yes, Raspberry Cream Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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