Quark Strudel with Raisins

Ingredients

• 200 g wheat flour type 1050 (+2 tbsp for handling)
• 4 eggs
• 2 tbsp Rapeseed oil
• 1 pinch salt
• 3 tbsp lukewarm water
• 100 g raisins
• 4 tbsp apple juice
• 500 g quark (20% fat)
• 100 g raw cane sugar
• 1 tsp organic lemon zest
• 80 g Butter
• 2 tbsp Whole wheat breadcrumbs
• 0.125 ml milk (1.5% fat)
• 1 egg yolk

Instructions

1. 1.

   Sift flour onto a work surface. Create a well in the center, crack one egg into it, add 1 tbsp rapeseed oil and salt. Knead into a smooth dough, gradually adding enough water. The dough should be medium firm. Let the dough rest for about 10 minutes.

2. 2.

   Divide the dough in half and shape into two equal balls. Brush with remaining oil and let rest under an inverted bowl for about 30 minutes.

3. 3.

   Meanwhile, rinse raisins hot, drain them, place in a bowl, soak with apple juice and leave to absorb.

4. 4.

   In another bowl, mix quark with 90 g sugar. Separate the remaining eggs; whisk 3 yolks into the quark mixture. Fold in lemon zest and raisins. Beat egg whites until stiff peaks form and gently fold into the mixture.

5. 5.

   Melt butter in a pan over low heat, lightly coat a baking tray with it, then set aside additional butter.

6. 6.

   Spread a large kitchen towel on the work surface and dust evenly with flour. Roll one dough ball as thinly as possible onto the towel. Carefully lift the strudel dough with floured hands and slowly pull from the center outward until it is thin or almost translucent. Trim thick edges.

7. 7.

   Brush the thin dough with still liquid butter and sprinkle each side with 1 tbsp breadcrumbs. Spread half of the quark filling on the dough, leaving a border about 3 cm wide around the edge. Lift the towel and gently roll up the strudel, folding in the sides. Place the strudel seam-side down into the greased tray.

8. 8.

   Repeat the process with the second dough and filling halves, placing the second strudel next to the first in the baking tray. Brush both strudels with remaining butter and bake preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.

9. 9.

   Meanwhile whisk milk with leftover egg yolk and remaining sugar. Pour over the strudels and bake another 15 minutes at the same temperature.