Filled Tubular Noodles with Vanilla Sauce

Pasta dishes are simply always delicious!

Tip: You can fill the tubular noodles with any jam, as well as with nuts or curd and poppy seeds. If you prefer something hearty, leave out the sugar and fill the noodles with meat or vegetables. A light whipped cream and mushroom sauce and leaf salad go well with this.

To make the noodles, put all the ingredients in a deep baking bowl and beat the dough until it is silky smooth and bubbles. Cover and place in a warm place and wait until it has risen by half.

Now roll out the dough on a floured surface and cut into squares. Fill these with the cinnamon, rum, refined apricot jam or possibly Powidl and twist the corners together or possibly cut out a little dough with a spoon and fill.

Then grease a gratin dish sufficiently so that each noodle is “buttered” all around (so that they do not stick together). Place the tubular noodles loosely together with the clasp facing down.

Allow the tubular noodles to swell repeatedly for 20 minutes.

Bake in the heated stove at medium heat until golden brown at about 170 °C and cook for half an hour. Now dust the cane noodles with powdered sugar and put them on the vanilla sauce.

For the custard In a saucepan, mix the cornflour with sugar and six tablespoons of milk. In another saucepan, bring the milk to a boil with the vanilla bean. Add the cornstarch milk, bring to the boil briefly, then add the vanilla bean.

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