2 sheets puff pastry (à 275 g)
600 g muscat squash (Muscade de Provence), thin slices
6 tb vanilla syrup
2 tb vanilla sugar [1]
1 orange, juice
1 pink grapefruit, juice
2 eggs, yolks & beaten egg whites
1 1/2 tb vanilla sugar [2]
400 g curd cheese ("Quark"), 10%
2 tb cornstarch
1 pinch of salt
1 pinch of chili powder
bread crumbs
1 sip of milk
Bring the vanilla syrup to a boil. Add sugar [1] and let slightly caramelize. Add squash and stir until all slices are moistened, then stew a few minutes. Remove from the pan and drain very well. Save the liquid, mix with orange juice and grapefruit juce, bring to a boil and simmer to reduce, until there are about 50 ml syrup left. Let cool.
Take a teaspoon of egg yolk, mix with milk, set aside. Whisk the remaining yolks with sugar [2] until creamy. Add curd cheese, salt, chili, cornstarch and the squash syrup. Stir well until smooth and creamy. Fold in the beaten egg whites.
Sprinkle the pastry sheets with bread crumbs, then spread with cheese mixture, sparing a border to the edges. Distribute the squash on the cheese. Fold over the short ends of the dough, then roll up from the long end. Place on a baking tray (lined with parchment paper), seam side down. Brush the strudel with egg milk. Bake at 200 deg C for about 35 minutes or until golden brown. Sprinkle with powdered sugar, serve hot or cold.