Orange Quark Strudel

Ingredients

• 200 g Flour
• 1 egg
• 1 EL Rapeseed oil
• 1 pinch salt
• rapeseed oil (for brushing)
• flour (for dusting)
• 50 g rum raisins
• 500 g quark
• 100 g sugar
• 1 tsp vanilla sugar
• 3 eggs
• 0.5 untreated lemon zest
• 50 g orange peel
• 50 g chopped almonds
• 80 g melted butter
• 2 EL breadcrumbs
• 200 g powdered sugar
• 1 EL orange juice
• orange liqueur
• 1 EL orange zest

Instructions

1. 1.

   Sift the flour onto a clean work surface. Form a well in the center, crack the egg into it, add the oil and salt. Add about 80 ml lukewarm water and knead from outside to inside until a smooth dough forms.

2. 2.

   Knead the strudel dough by hand for about 10 minutes until it shines and is very elastic. Shape into two balls. Brush with oil, wrap in cling film and let rest at room temperature for about 30 minutes.

3. 3.

   For the filling whisk the quark with 100 g sugar and vanilla sugar in a bowl. Separate the eggs; beat the yolks into the quark mixture. Add the lemon zest, drained rum raisins, orange peel and almonds. Beat the egg whites with salt into stiff peaks and fold gently into the mixture.

4. 4.

   Lay a large cloth on the work surface, dust evenly with flour and roll out the dough as thinly as possible. Then lift it carefully with floured hands and pull slowly from the center outward until it is thin or almost translucent. Trim any thick edges if needed. Preheat the oven to 200 °C (400 °F) fan‑heated.

5. 5.

   Brush the rolled dough lightly with melted butter, sprinkle with breadcrumbs. Spread the quark mixture over the dough, leaving a ~3 cm border all around. Fold in the side edges and roll up the strudel using the cloth. Place seam‑side down on a baking sheet lined with parchment paper.

6. 6.

   Bake the strudel on the middle rack for about 45 minutes until golden brown, brushing with liquid butter 2–3 times during baking. Remove and let cool slightly warm.

7. 7.

   For the glaze whisk powdered sugar with orange juice and orange liqueur. Brush the warm strudel with the glaze and sprinkle with zest. Let the glaze set. Slice the strudel into pieces and serve.