Let the strudel dough sheet rest at room temperature for about 10 minutes. Melt butter. Cut 12 circles from the dough with a cookie cutter (6.5 cm Ø). Place the circles on a baking tray lined with baking paper and brush with butter. Dust with icing sugar and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 3 minutes. Take out and let cool down
Wash the salad and drain well. Wash the chives, dab dry and cut into fine rolls. Set aside approx. 1 tbsp for garnishing. Clean and wash the radishes. Set 4 pieces aside. Cut remaining radishes into small cubes. Stir the quark until smooth. Stir in chives and radishes. Season to taste with salt, pepper and sugar. Cut the remaining radishes into thin slices. Season vinegar with salt, pepper and sugar. Add oil drop by drop. Mix salad, radishes and vinaigrette
Spread strudel dough circles with spring quark and place 3 pieces on top of each other. Spread the salad on and around the turrets. Possibly garnish with chervil. Sprinkle with chives. Serve immediately