Quarkstrudel

Ingredients

• 500 g flour
• 1 egg
• 1 yolk
• 2 pinch salt
• 100 g melted butter
• 250 ml lukewarm water
• 4 Tbsp sunflower oil
• flour (for working)
• butter (for brushing)
• 4 Tbsp breadcrumbs
• 500 g quark (well drained in a sieve)
• 100 g sugar
• 40 g melted butter
• 2 Eggs
• 2 organic lemons (zest)
• 2 tbsp currants
• 125 ml milk
• 1 yolk
• 1 tbsp sugar
• 1 tbsp grated lemon zest
• 1 Tbsp vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift flour into a mixing bowl. Add egg, yolk, salt and melted butter. Gradually add water and knead into a smooth dough. Knead the dough on a floured surface for about 10 minutes, repeatedly striking it against the surface. Shape the dough into a ball, brush with oil, wrap in cling film and let rest at room temperature for 1 hour. Divide the dough into two equal pieces.

2. 2.

   Lay a large cloth on a table and dust evenly with flour. Roll out one dough ball as thinly as possible on the cloth. Gently stretch it with your hands or pull it over the floured back of your hand until it measures about 30x40 cm.

3. 3.

   Brush the entire dough surface with melted butter.

4. 4.

   Sprinkle about 2 tbsp breadcrumbs onto the dough.

5. 5.

   Combine all ingredients for the quark filling. Spread half of the filling on the dough, leaving a 3 cm border at the edges.

6. 6.

   Lift the cloth and roll up the strudel. Slide the strudel seam side down into a greased baking tin. Repeat with the remaining dough and filling to form a second strudel beside the first in the tin.

7. 7.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Whisk milk, yolk, sugar, lemon zest and vanilla sugar for the glaze and pour it over the sides of the strudels. Brush the surfaces with the remaining melted butter and bake in the preheated oven for about 40 minutes.

8. 8.

   Remove the finished strudel from the oven and let cool. Serve warm or chilled as desired, dusted with powdered sugar.