Curd Strudel with Brown Butter

1 egg yolk, weight class two white pepper, pepper, from the mill flour, to the to work on

1 tsp. salt 500 ml milk 1 bd. Chives 4 tablespoons juice of one lemon

8 tablespoons of Styrian pumpkin seed oil

Preparation : 1. For the dough, knead the flour, lukewarm water, salt and four-fifths of the oil together first with the dough hook of the hand mixer, then continue to knead by hand until a smooth, supple dough.

Shape dough into a ball. Brush cling film with the last fifth of the oil, wrap the dough in it and rest in a warm place for 30 min.

For the filling, mix the cheese, curd cheese, semolina, egg yolks and eggs with a wooden spoon, seasoning with salt and pepper.

3.melt butter (1). Roll out the strudel dough on a floured kitchen towel to a rectangle of about 50 x 35 cm and brush with half of the melted butter. Spread the filling evenly in heaps on the 50 cm long side of the dough. Form into a loose roll using the towel, twist the ends tightly and carefully place the roll, seam side down, in a high-sided baking dish (roaster or similar). 4. Pour enough milk around the strudel so that half of the strudel is in the milk. Brush the surface of the strudel with the remaining melted butter. 5.

5. bake the strudel in the heated oven at 200 degrees on the second shelf from the bottom for 40 minutes (gas 3, convection oven for 40 minutes at 180 degrees) until golden brown.

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