For the semolina strudel, preheat the oven to 160 °C hot air and line a baking tray with baking paper. Place the strudel dough (homemade or purchased) on the baking tray.
Wash the currants well and drain them. Put them in a bowl and mix with some cinnamon, rum and sugar. Put the low-fat curd in a bowl. Separate the eggs and add the egg yolks to the low-fat curd.
Mix together the sugar, vanilla sugar, semolina, lemon zest and the pulp of half a vanilla pod. Gently fold in the currants.
Put the mixture on the dough, roll it up, brush with egg white and bake for about half an hour.