Strawberry Quark Strudel

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 5
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. 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. 2

    Drink: red or rosé wine

  3. 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. 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. 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.

Nutrition Facts

KCAL
490 kcal
CARBS
38 g
FATS
31 g
PROTEINS
14 g