Curd Strudel Pack

1. flour, 1 pinch of salt, 3 tbsp oil and 17o ml water in a food processor with the dough hook knead until very smooth. Coat the dough with the remaining oil in a small baking bowl, cover with foil on the spot and rest for 2 hours.

2. drain the curd in a sieve. Cut off apricots and mix with the jam. Melt butter.

Beat egg yolks and powdered sugar with the whisks of a mixer until creamy. Add the curd cheese and cornstarch and mix until smooth.

Dry the dough well with kitchen roll. First roll out as thin as possible on a very lightly floured surface.

Place on a large kitchen towel dusted with a little flour and carefully roll out as thin as possible to 82×62 cm. Straighten the edges of the dough to make an 8ox6o cm rectangle.

Cut the dough into 4 sheets of 6o x 2o cm each. Using a brush, carefully brush the sheets with half of the butter and sprinkle with the breadcrumbs. On the bottom of each sheet, in the center, spread the apricot mixture evenly. Spread the curd mixture evenly on top, leaving a 3 cm border. Roll the dough over the filling and twist the ends of the dough together. Carefully place on a baking sheet lined with parchment paper. Brush with the remaining butter and set aside to cool.

For the custard, slit the pod lengthwise and scrape out the pulp. Mix milk, whipping cream, sugar, vanilla bean and

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