Classic Quark Strudel

Ingredients

• 300 g spelt flour (Type 630)
• 5 eggs
• 3 tbsp Rapeseed oil
• 1 pinch salt
• 100 g raisins
• 5 tbsp orange juice
• 800 g low‑fat quark
• 100 g raw cane sugar
• 1 vanilla pod
• 1 Organic lemon
• 2 tbsp Cornstarch
• 40 g liquid butter
• 2 tbsp whole‑grain breadcrumbs
• 125 g milk (3.5% fat)
• 1 egg yolk
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   First sift the flour onto a work surface. Create a well in the center, crack an egg into it and add oil and salt. Knead from outside to inside until a smooth dough forms, gradually adding 180 ml warm water. Thoroughly knead the strudel dough by hand for about 10 minutes. Divide the dough in half, shape into balls, cover and let rest for 30 minutes.

2. 2.

   For the filling, drizzle raisins with orange juice and let them soak covered. Mix quark with 75 g sugar and remaining eggs. Split the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry, grate its zest finely, then squeeze its juice. Add raisins, vanilla seeds, lemon zest, lemon juice, and cornstarch to the quark mixture and stir.

3. 3.

   Place one dough ball on a flour‑dusted large towel and roll it into a rectangle. With floured hands lift the dough gently and slowly pull from the center outward until it is thin or almost translucent. Brush the dough lightly with melted butter and sprinkle with 1 tbsp breadcrumbs.

4. 4.

   Spread half of the quark mixture over the dough, leaving about a 3 cm border all around. Lift the towel and roll the strudel carefully, folding in the side edges. Place the strudel seam‑side down into a baking dish. Repeat with the second dough ball and remaining filling, placing the second strudel snugly beside the first.

5. 5.

   Bake the quark strudel in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 45 minutes until golden brown.

6. 6.

   For the glaze whisk milk with egg yolk and remaining sugar. About 15 minutes before the end of baking, pour the custard mixture over the strudels. Slice the quark strudel into 4–5 cm wide pieces, dust with powdered sugar, and serve warm.