Oriental Fruit Strudel with Sauce Caramel

For the dough, knead together all the ingredients to form a shiny dough. Brush with oil and rest with a household foil with the lid closed in a warm place for half an hour.

For the filling, mix the chopped butter with half the sugar until creamy. Gradually add the egg yolks, whisking until it reaches a loose volume.

Beat the egg whites with the remaining sugar until stiff. Stir the beaten egg whites into the butter mixture. Then carefully fold in the finely chopped nuts and dried fruit with the spices.

Spread a dough cloth on the surface and dust it well with flour. Roll out the dough evenly on it and then flatten it out to a paper-thin thickness with your hands that have been well dusted with flour. Be careful not to make holes in the dough.

Spread 2/3 of the dough with the mixture and roll it up with the dough towel. Place the strudel on a lightly greased baking tray and brush with melted butter. Bake in a heated oven at 180 °C for 40 minutes on the middle shelf.

Mix the milk with the eggs and the cream powder with a whisk until there are no lumps.

In a saucepan, carefully melt the granulated sugar and extinguish with the water, heat briefly, remove from the heat and add the milk cream. Let it boil again briefly, remove from the heat and season with a dash of Cointreau.

Five minutes before the dough is baked again

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