Grape-Filled Strudel with White Wine Sauce (Szōlōs Rétes Bor Szószban)

  • Serves

    serves 8

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
  • 13 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
  • 13 cup granulated sugar
  • 1 tsp. vanilla sugar
  • 34 tsp. ground cinnamon
  • 2 Tbsp. honey, preferably acacia
  • 1 Tbsp. sour cream

For the Wine Sauce

  • 34 cup sugar
  • 3 Tbsp. flour
  • 6 egg yolks
  • 1 12 cups milk
  • 12 cup white wine, preferably riesling
  • 1 tsp. lemon zest
  • 1 tsp. Vanilla Sugar


Step 1

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.

Step 2

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.

Step 3

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.

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