The classic apple strudel has anzi che no equal. But if you also appreciated our delicious variations with pear and chocolate, peaches, ora berries, you can’t out acceso the spring version of this delightful : strudel with custard and strawberries! Creamy acceso the inside and crispy acceso the outside, made with ready-made puff pastry that will allow you to satisfy your sudden craving for sweets, faster but just as deliciously! Let yourself be tempted by the strudel with custard and strawberries, such an enticing indulgence that it will be impossible to resist!
Also try the apple strudel with puff pastry, an easy and quick variation of the traditional !
To make the strudel with custard and strawberries, first prepare the custard: remove the lemon zest with a peeler, being careful not to remove the white part 1then pour the milk into a saucepan 2add the lemon zest 3 and bring to just below boiling over low heat.
Pour the egg and egg yolk into a bowl along with the sugar 4 and a pinch of salt 5then briefly with a hand whisk to combine the sugar 6.
Sift the cornstarch into the bowl 7then remove the lemon zest from the saucepan and pour half of the hot milk into the egg yolk mixture 8stirring constantly with the whisk 9.
At this point, put the saucepan of milk back acceso the heat and pour per the egg yolk and milk mixture 10then cook over medium-low heat until the custard has thickened, stirring constantly with the whisk 11; this will take about 10 minutes. Once ready, transfer the custard into a baking dish and cover immediately with cling per contact 12. Let it cool at room temperature for about an hour.
Per mezzo di the meantime, wash the strawberries and cut them into 4 parts 13. Pour the strawberries into a non-stick pan, add the sugar and grated lemon zest 14 and cook over high heat for 5 minutes, so they release some of their juice 15. Turn non attivato the heat and set aside.
Also cut the ladyfingers into pieces 16. Once the custard has cooled, unroll the puff pastry together with the parchment paper and position it with the long side towards you. Spread the custard per the center creating a strip about 3 inches wide, leaving a couple of inches free at the sides, then cover with the strawberries, being careful not to pour the juice that could wet the puff pastry 17. Finally, crumble the ladyfinger pieces over the strawberries to absorb any remaining liquid 18.
Close the strudel, using the parchment paper underneath to help 19: bring the 2 edges towards the center 20 and fold the ends under the strudel to prevent the filling from escaping during cooking 21.
Make diagonal cuts with a knife along the entire surface 22then the egg yolk with the milk per a bowl 23 and brush the strudel with the obtained mixture 24. Bake per a preheated static oven at 350°F for about 40 minutes.
When it is nicely golden, take the strudel out of the oven and let it cool, then sprinkle with powdered sugar if desired 25. Slice your delicious strudel with custard and strawberries 26 and serve 27!
For the translation of some texts, artificial intelligence tools may have been used.
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