Oriental Fruit Strudel with Caramel Sauce

For the dough, knead by hand or easier with a food processor all the ingredients to a silky dough. Coat it with oil and let it rest in a warm place with the lid closed for about 1/2 hour.

For the filling, beat the butter with half of the sugar until creamy. Gradually add the yolks. Meanwhile, beat the quantity until it reaches a loose volume. Beat the egg whites with the remaining sugar until stiff. Stir the beaten egg whites into the butter mixture.

Then carefully fold in the finely chopped nuts and dried fruit with the spices. Dust the dough and the pasta walker well with flour so that the dough does not stick. Roll it out thinly with the wood. Dust your hands well with flour and carefully pull out the dough until it appears translucent. Avoid making holes in the dough.

Spread the dough evenly on 2/3 of it and roll it up with the help of a dough cloth. Place the strudel on a lightly greased baking tray and brush it with melted butter. Then bake the strudel in a heated oven at 180 degrees for 40 minutes.

For the caramel sauce, stir the egg yolks and the cream powder in the milk. Gently melt the granulated sugar and deglaze with the water. After the caramel has dissolved in the water, stir

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