Hosting a dinner party? Chef Stefan has a great recipe that will delight your guests: baked Polenta Strudel and Gluhwein


Townhouse_Polenta Strudel


100 g instant polenta flour
1L milk
50 g sugar
salt ground
4 sheets phyllo pastry
slivered almonds

dry white wine
caster sugar
Balsamic reduction
2 oranges


For the strudel
– Bring the milk to the boil
– Whisk the polenta flour into the milk, add a pinch of salt
– Bring to boil and leave on the heat while stirring. After a couple of minutes, the polenta will be cooked soft
– Season with sugar, ground cinnamon and grated lemon skin to taste
– Toast the slivered almonds and add a few to the polenta, but keep some for the garnish
– Take 1 sheet of phyllo pastry, brush with liquid butter, add a second sheet of phyllo on top and brush with butter as well
– Spread the polenta on the phyllo, almost for the length of the phyllo: 0.5cm thick and ±5 cm wide
– Then roll the phyllo up, brush completely with butter and sprinkle with caster sugar
– Bake in the preheated oven at 220ºC for only 5-7 minutes until it is golden brown on top
– Peel the oranges and cut into segments

For the zabaglione
– Crack 1 egg yolk into a stainless steel bowl
– Fill one half of an egg shell measure with sugar and two half egg shell measures with wine and add to the above
– Add a little amaretto to taste
– Whisk the mixture over a water bath until thick and fluffy, do not overheat it

To serve
Place some orange segments on the plate, cut a piece of the strudel placed next to the oranges, drizzle with some balsamic reduction, and cover the strudel partially with the zabaglione. To finish, sprinkle some toasted almonds.




For 1 cup:
cup of red wine
1 clove
1 slice of orange
1 slice of lemon
Sugar to taste
1 small stick cinnamon

– Bring all ingredients to the boil
– Strain all the ingredients out
– Serve immediately in a latte cup or your favourite mug with a slice of lemon or orange