Blueberry Cobb Stain




Rating: 3.07 / 5.00 (60 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Instructions:

Preheat the oven to 190 degrees Celsius for the blueberry and curd cheese. Separate the eggs and beat the egg yolks with the vanilla sugar and sugar until foamy. Beat the egg whites with a pinch of salt until stiff.

Stir the curd into the egg yolk mixture, then mix in the blueberries. Finally, fold in the snow. Roll the dough and sprinkle the semolina on the middle third.

Spread the blueberry mixture in the center and fold the dough in on all four sides, leaving an eye-shaped slit of the filling in the center.

This area will increase in size as the dough bakes, creating an open “patch” rather than a closed strudel. Bake the blueberry and curd strudel for about 30 minutes at 190 degrees.

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