Grape strudel with vanilla custard

Total time: 1hr 15m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 343 Kcal, 9g Protein, 31g Carbohydrates, 19g Fat


  • Filling
  • 500 g blue and white grapes, halved
  • 250 g ricotta
  • 1 organic lemon, use just half of grated zest
  • 3 tbsp sugar
  • 90 g ground almonds
  • To shape & bake the strudel
  • 50 g butter, melted, left to cool
  • 1 parcel strudel pastry Betty Bossi (120 g)
  • Vanilla custard
  • 5 dl milk
  • 2 tbsp sugar
  • 0.5 tsp bourbon vanilla powder
  • 0.5 tbsp cornflour
  • 1 fresh eggs

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  • Filling

    Mix all the ingredients in a bowl.
  • To shape & bake the strudel

    Remove the pastry from the fridge shortly before use, carefully separate the pastry sheets and place on a damp tea towel. Brush each one with a little butter and stack the sheets on top of each other. Spread the filling on top, leaving approx. 2 cm free around the edges. Roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with butter. Bake for approx. 45 mins. in the centre of an oven preheated to 200°C, brushing several times with the remainder of the butter. Serve cool.
  • Vanilla custard

    Using a whisk, combine the milk and remaining ingredients and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Pour the custard through a sieve into a sauce boat and serve warm with the strudel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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