Chestnut Date Strudel with Lukewarm Rum Sauce

For the chestnut date strudel with lukewarm rum sauce, first preheat the oven to 200 °C top/bottom heat.

Roughly chop the dates and chestnuts and put them in a bowl. Melt 50 g butter in a small pan, let it foam up and toast the crumbs in it while stirring occasionally at medium heat until golden brown. Add to the dates and chestnuts.

Beat eggs with icing sugar, vanilla sugar and a pinch of salt and cinnamon with a hand mixer until very foamy. Fold in flour and pour over date and chestnut mixture. Mix through and set aside.

Spread the strudel dough on a clean cloth, brush with a little melted butter and spread the date mixture evenly over the bottom 2/3 of the dough. Leave about 5 cm free at the edge. Fold in the edge, roll up the strudel tightly with the help of the cloth and quickly place it on a baking tray with baking paper. Brush with a little melted butter and bake in a preheated oven at 200 °C for about 20 minutes. Allow to cool slightly, sprinkle with powdered sugar and cut into pieces.

Bring milk to a boil in a saucepan with crystal and vanilla sugar. Mix egg yolks with cornstarch until smooth and stir into the boiling milk. Bring to a boil once and set aside. Season with rum and serve the chestnut date strudel with lukewarm rum sauce.

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