Ingredients (for 12 pieces):
For the dough:
• 200 g flour
• 50 g melted butter
• 1 egg (size M)
• 1 pinch salt
• 75 ml lukewarm water
For the filling:
• 40 g softened butter
• 40 g sugar
• 1 egg
• Juice of 1/2 organic lemon
• 500 g quark (20% fat)
• 2 tbsp milk
• 1 sachet vanilla sauce powder
(for boiling)
• 50 g raisins
• 50 g chopped almonds
Also:
• a piece of parchment
paper • 2 tbsp melted butter
• 50 g breadcrumbs
For the dough, sift the flour into a mixing bowl. Add the melted butter, the egg, a pinch of salt and the lukewarm water. First knead the ingredients with the kneading hook of the hand mixer on the lowest setting, then on the highest setting to form a smooth dough. Boil water in a small saucepan, pour out and dry the saucepan well. Immediately place the parchment paper in the still-hot pan and pour the batter on top. Cover and leave to rest for about 30 minutes. Preheat the oven to 180 degrees (convection: 160 degrees).
- Cream the butter for the filling. Stir in the sugar , the egg, lemon juice, quark, milk and the sauce powder. Add raisins and almonds.
- Roll out the dough thinly on a floured tea towel. Using your hands, stretch out even thinner into a rectangle (approx. 70 x 50 cm). Brush with 1 tbsp melted butter. Sprinkle with breadcrumbs, leaving a border of approx. 3 cm on the sides. Spread the filling over the crumbs. Slightly fold over the edges on the short sides. Using the cloth, roll up the dough from the longer side. press ends together. Place the strudel with the seam on a greased baking sheet. Brush with 1 tbsp melted butter. Bake on the middle shelf for approx. 45 minutes, cut into slices. Serve warm.
Approx. 60 minutes (without baking time) approx. 45 minutes baking time, approx. 30 minutes resting time – per slice: approx. 250 kcal – protein 10 g, fat 11 g, carbohydrates 24 g – cholesterol 62 mg.
Tip
For filling your fill: Spicy strudel – sauté 750 g leaf spinach with 1 onion and one clove of garlic. Stir in 200 g sour cream. Season the spinach with salt and pepper. Spread over the dough with 200 g smoked salmon and 1 bunch of chopped dill. Roll up and bake.
