Ingredients
(for 12 pieces)
For the Limoncello lemons:
For the lavender flummery (pudding):
For the strudel bags:
Heat the Merklinger to approx. 180°C.
For the Limoncello lemons:
Rinse the lemon in hot water, pat dry and cut into thin slices (3 mm).
Bring the water, sugar and limoncello to the boil in a pan and simmer for a further 2 minutes until the sugar has dissolved. Add the lemon slices and reduce to a syrupy consistency for approx. 8 minutes.
For the Lavender flummery:
Heat 900 ml milk in a saucepan. (The milk must not boil!) Add the lemon zest, lavender flowers and salt, cover and leave to infuse for 1 hour.
In a cup, mix the cornflour with the sugar and the remaining cold milk (100 ml).
Pour the flavored milk through a sieve and bring to the boil in a pan. Remove the milk from the heat and stir in the cornflour mixture with a whisk. Bring to the boil once, stirring constantly. Pour the flammeri into a cold rinsed bowl and cover the surface with cling film. (This prevents a skin from forming).
Finish the strudel bag:
Grease the muffin tins with butter and sprinkle with sugar.
Cut the strudel dough sheets into approx. 15 x 15 cm squares (24 pieces). Brush 2 sheets of strudel pastry with melted butter and lay them diagonally on top of each other. Line each with a muffin tin and place 2 tbsp of the lavender flummery in the hollow. Seal the pastry sheets over the filling to form a little bag.
Sprinkle with powdered sugar and bake in the hot Merklinger for approx. 15 minutes at approx. 180°C.
After the baking time, carefully lift out of the muffin tins. Serve with the Limoncello lemons and syrup.
Tip:
Instead of limoncello lemons, you can also use grilled lemons.
Serve the fruit skewers with the strudel sacks.
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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