Cream and Milk Strudel

Prepare the strudel dough with oil, flour, salt, and water

Form a ball and place it on a plate brushed with oil

Brush the dough with oil

Let it rest for 1 hour

Remove the dough from the plate and dust with wheat flour

Place it on a sheet of parchment paper, sprinkled with wheat flour

Open it slightly with a rolling pin and then open the center to the outside with floured hands until it is thin

Divide the dough in two parts and prepare the filling: beat butter with 1/3 cup of sugar, salt, and grated lemon zest

Add egg yolks and mix well

Add ricotta cheese passed through a sieve and sour cream

Beat egg whites to snow and add remaining sugar, beating well

Add carefully to the ricotta mixture

Finally, add flour and raisins

Prepare real cream: bring milk to a boil and let it simmer

Mix eggs with sugar and add to milk, mixing well

For sauce: reserve 1/2 cup of milk and bring the rest to a boil with sugar

Let it simmer

Mix cold milk with cornstarch and egg yolks

Add to boiling milk and cook for 1 minute, stirring constantly

Remove from heat and add rum

For assembly: spread filling on the bottom of each half of the strudel dough, leaving a thickness of 2 cm

Brush remaining dough with butter

Use parchment paper to roll out the dough

Secure edges of the dough

Place strudel in a baking dish of 36cm x 20cm x 7cm greased with butter

Bake in a moderate oven (180°C) for 15 minutes

Remove from oven, pour real cream on top and bake for another 55 minutes

Cut into pieces and serve with sauce at warm temperature

If the surface of the strudel dough becomes crispy while baking, brush once with melted butter.