Creamy Milk Strudel

Preheat the oven to medium heat (180°C)

Grease a baking sheet with butter. Reserve

Make the dough: in a bowl, mix together the butter, flour, salt, and milk

Shape the dough into a ball, brush it with butter, and place it on a floured surface

Let it rest for 1 hour

Pass the dough through flour and place it on a floured cloth

Unfold the dough from the center to the edges with flour-dusted hands, until it is thin

Divide it into two parts. Reserve

Make the filling: in a bowl, beat together the butter, sugar, salt, and lemon rind

Add the egg yolks and mix well

Add the ricotta cheese and sour cream

Beat the egg whites until frothy, adding the remaining sugar gradually and beating well

Combine with the ricotta mixture, flour, and raisins. Reserve

Make the real milk: in a saucepan, bring the milk to a boil and let it simmer

Beat together the sugar and eggs, then add them to the milk, whisking well. Reserve

Make the glaze: reserve 1/2 cup of milk and bring the rest to a boil with sugar, until it thickens

Mix in cold milk with cornstarch and egg yolks

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

Remove from heat and add rum

To assemble the strudel, spread the filling on the bottom of each half of the dough

Baste the part of the dough where you did not spread the filling with melted butter

With the help of a cloth, roll up the dough and secure the edges

Place the strudel in the prepared baking sheet and bake in medium heat for 15 minutes

Remove from oven, pour over the real milk, and bake for an additional 55 minutes

Cut into pieces and serve with warm glaze.