Strawberry Quark Strudel

Name: Strawberry Quark Strudel
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 pack of (250 g) Strudel dough sheets, filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 75 g crushed almonds; 400 g Strawberries; 100 g Cantuccini (Italian almond pastry); 75 g soft + 125 g butter; 1 package Bourbon-; 7-10 Tbsp Vanilla sugar; 100 g Sugar; 3 Eggs (Gr. M); 500 g Edible quark (40 % fat); 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1 pack of (250 g) Strudel dough sheets, filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
75 g crushed almonds
400 g Strawberries
100 g Cantuccini (Italian almond pastry)
75 g soft + 125 g butter
1 package Bourbon-
7-10 Tbsp Vanilla sugar
100 g Sugar
3 Eggs (Gr. M)
500 g Edible quark (40 % fat)
1 TABLESPOON Icing sugar
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Roast almonds without fat. Wash, clean and chop the strawberries. Roughly chop the cantuccini. Cream 75 g butter, vanilla sugar and sugar with the whisk of the mixer, stir in eggs and quark.
2
Drink: red or rosé wine
3
Place 4 more pastry sheets on top, also spread. Spread the rest of the dough with butter and lay it on one half.
4
Sprinkle almonds on this half. Spread curd mixture over it. Sprinkle with cookies and strawberries. Roll up the strudel. Place on a baking tray lined with baking paper. Spread with some butter.
5
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 35 minutes. Brush strudel with remaining butter, let cool down a little. Dust with icing sugar and serve with vanilla sauce.