Grape-Filled Strudel with White Wine Sauce (Szōlōs Rétes Bor Szószban)

Name: Grape-Filled Strudel with White Wine Sauce (Szōlōs Rétes Bor Szószban)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 6 Tbsp. butter, melted; 1 ⁄ 3 cup coarse semolina; 3 (12" × 17") sheets frozen phyllo dough, thawed; 6 tbsp. dried bread crumbs; 2 cups seedless black grapes (about 10 oz.); 2 egg whites, beaten to soft peaks; 1 ⁄ 3 cup granulated sugar; 1 tsp. vanilla sugar; 3 ⁄ 4 tsp. ground cinnamon; 2 Tbsp. honey, preferably acacia; 1 Tbsp. sour cream; 3 ⁄ 4 cup sugar; 3 Tbsp. flour; 6 egg yolks; 1 1 ⁄ 2 cups milk; 1 ⁄ 2 cup white wine, preferably riesling; 1 tsp. lemon zest; 1 tsp. Vanilla Sugar

Serves
serves 8

The word Strudel means whirlpool in German. This dessert's name refers to its flaky layers, which wrap around its soft, sweet filling.

Ingredients

For the Strudel

6 Tbsp. butter, melted
¹⁄₃ cup coarse semolina
3 (12" × 17") sheets frozen phyllo dough, thawed
6 tbsp. dried bread crumbs
2 cups seedless black grapes (about 10 oz.)
2 egg whites, beaten to soft peaks
¹⁄₃ cup granulated sugar
1 tsp. vanilla sugar
³⁄₄ tsp. ground cinnamon
2 Tbsp. honey, preferably acacia
1 Tbsp. sour cream

For the Wine Sauce

³⁄₄ cup sugar
3 Tbsp. flour
6 egg yolks
1 ¹⁄₂ cups milk
¹⁄₂ cup white wine, preferably riesling
1 tsp. lemon zest
1 tsp. Vanilla Sugar

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Instructions

Step 1

For the strudel: Heat 2 tbsp. butter in a small pot over medium-high heat. Add semolina and cook, stirring often, until light golden brown, 3–4 minutes. Stir in 1 1⁄2 cups water, reduce heat to medium-low, and cook, covered, until soft and porridgelike, 5–6 minutes. Let cool.

Step 2

Preheat oven to 350°. Grease a large baking sheet with 1 tbsp. butter; set aside. Lay 1 sheet of phyllo on a kitchen towel; brush evenly with 1 tbsp. butter; sprinkle with 2 tbsp. bread crumbs; top with a sheet of phyllo. Brush with 1 tbsp. butter; sprinkle with 2 tbsp. bread crumbs. Repeat one more time. Strew grapes over phyllo; drop semolina in dollops over top, followed by egg whites. Spread out with a rubber spatula, then sprinkle with sugars and cinnamon; drizzle with honey. Using towel to help you, roll strudel like a burrito to form a 12"-long cylinder. Transfer to prepared baking sheet; brush with sour cream. Bake until light golden brown, about 40 minutes. Let cool slightly.

Step 3

For the sauce: Whisk together sugar, flour, and yolks in a heatproof bowl until pale yellow. Whisk in milk, wine, zest, and sugar. Place bowl over a saucepan of simmering water and cook, stirring constantly, until sauce resembles thin pudding, about 20 minutes. Strain sauce through a fine-mesh sieve; let cool over an ice bath. Cut strudel crosswise into 8 slices and serve with sauce.