Milk Strudel with Canary Milk From the Hot Air Fryer

For the milk strudel with canary milk, first melt the butter.

Separate the eggs. Beat the egg whites with a pinch of salt until firm. Beat the egg yolks with the curd cheese, half of the melted butter, vanilla sugar, lemon zest and powdered sugar until smooth. If necessary, now add the raisins and/or rum.

Cut the toast into approx. 1×1 cm cubes and fold into the curd mixture with the beaten egg whites.

Unwrap the strudel dough sheets, spread them out and cut them in half. Lightly butter two halved dough sheets at a time and place the other two halves on top. Place on a clean, lightly floured kitchen towel and brush with melted butter.

Divide the filling and spread evenly on the bottom third. Leave about 3 cm free from the edge. Fold in edge and roll into swirls using the towel.

Place in the baking pan of the Philips Airfryer and brush with the remaining butter. Bake in the Philips Airfryer at 170 °C for 10 minutes.

Whisk the remaining 4 eggs in a bowl with whipped cream, milk and vanilla sugar and spread over the strudels.

Bake at 160 °C in the Philips Airfryer for about 30-35 minutes. Let cool slightly before serving and sprinkle with powdered sugar.

Serve the milk strudel with canary milk.

Preparation Tip:

The milk strudel with canary milk can also be prepared without raisins.

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