Curd Strudel with Raspberry Compote

For the curd strudel with raspberry compote, defrost the pastry sheets.

Preheat the oven to 200°.

Separate the eggs. Rinse the raisins and pat dry.

For the filling, mix 2 egg yolks, 75 g sugar, marzipan in pieces, curd cheese and 3 tablespoons cornstarch. Mix in the raisins.

Place one pastry sheet on a tea towel, brush with melted butter and place the next one on top, again brush with butter and so on until all 4 pastry sheets are on top of each other.

Now sprinkle the buttered dough sheets with semolina.

Spread curd filling on the dough sheet, leaving about 1/3 of the surface free at the back edge. Gently fold the sheets left and right over the filling and then roll up from front to back with the help of the tea towel.

Place strudel on a moistened baking sheet with the help of the tea towel. Mix the remaining egg yolk with 2 tablespoons of milk and brush the strudel with it. Bake in the oven for 25-30 minutes (gas: level 4).

Boil raspberries with 2 tbsp water and add sugar to taste. Mix the remaining tbsp cornstarch with 1 tbsp water and pour in. Bring to the boil again briefly and remove from the heat immediately.

Cut curd strudel into pieces and serve with raspberry compote.

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