Raspberry and Toffee Strudel

For the raspberry and toffee strudel, use homemade strudel dough or optionally ready-made strudel dough.

For the filling, mix egg yolks, Qimiq, powdered sugar, vanilla sugar, lemon sugar, salt and cornflour. Then stir in curd cheese with a wooden spoon (do not use a mixer, otherwise the curd cheese will lose its stability). Finally, stir in the melted butter.

Spread the filling on the strudel dough and top with raspberries, fold and roll up and place on a baking tray lined with baking paper. Brush the raspberry-topfenstrudel with melted butter and bake at 180 degrees until golden brown (about 45 minutes).

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