Quark Herb Strudel

Ingredients

• 350 g strudelteig
• 300 g mixed herbs (e.g., wild garlic, parsley, fenugreek)
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 400 g quark
• 2 Eggs
• 2 tbsp freshly grated Parmesan
• 0.5 tsp organic lemon zest
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Roll the strudelteig into a rectangle about 30x40 cm. Rinse the herbs, shake dry, pick out stems, and roughly chop. Peel the onion and garlic, then sauté in 1 tbsp hot butter until translucent. Add the herbs and let them wilt together. Remove from heat and allow to cool.

3. 3.

   Whisk the quark with eggs, parmesan, lemon zest, and herbs; season with salt and pepper. Spread onto the dough, leaving a 2 cm border. Fold the edges and roll up. Place seam side down on parchment paper-lined baking sheet and brush with remaining melted butter.

4. 4.

   Bake in the oven for about 40 minutes until golden brown.