The word Strudel means whirlpool in German. This dessert's name refers to its flaky layers, which wrap around its soft, sweet filling.
For the Strudel
- 6 Tbsp. butter, melted
- 1⁄3 cup coarse semolina
- 3 (12" × 17") sheets frozen phyllo dough, thawed
- 6 tbsp. dried bread crumbs
- 2 cups seedless black grapes (about 10 oz.)
- 2 egg whites, beaten to soft peaks
- 1⁄3 cup granulated sugar
- 1 tsp. vanilla sugar
- 3⁄4 tsp. ground cinnamon
- 2 Tbsp. honey, preferably acacia
- 1 Tbsp. sour cream
For the Wine Sauce
- 3⁄4 cup sugar
- 3 Tbsp. flour
- 6 egg yolks
- 1 1⁄2 cups milk
- 1⁄2 cup white wine, preferably riesling
- 1 tsp. lemon zest
- 1 tsp. Vanilla Sugar
For the strudel: Heat 2 tbsp. butter in a small pot over medium-high heat. Add semolina and cook, stirring often, until light golden brown, 3–4 minutes. Stir in 1 1⁄2 cups water, reduce heat to medium-low, and cook, covered, until soft and porridgelike, 5–6 minutes. Let cool.
Preheat oven to 350°. Grease a large baking sheet with 1 tbsp. butter; set aside. Lay 1 sheet of phyllo on a kitchen towel; brush evenly with 1 tbsp. butter; sprinkle with 2 tbsp. bread crumbs; top with a sheet of phyllo. Brush with 1 tbsp. butter; sprinkle with 2 tbsp. bread crumbs. Repeat one more time. Strew grapes over phyllo; drop semolina in dollops over top, followed by egg whites. Spread out with a rubber spatula, then sprinkle with sugars and cinnamon; drizzle with honey. Using towel to help you, roll strudel like a burrito to form a 12"-long cylinder. Transfer to prepared baking sheet; brush with sour cream. Bake until light golden brown, about 40 minutes. Let cool slightly.
For the sauce: Whisk together sugar, flour, and yolks in a heatproof bowl until pale yellow. Whisk in milk, wine, zest, and sugar. Place bowl over a saucepan of simmering water and cook, stirring constantly, until sauce resembles thin pudding, about 20 minutes. Strain sauce through a fine-mesh sieve; let cool over an ice bath. Cut strudel crosswise into 8 slices and serve with sauce.