Quarkstrudel

Ingredients

• 200 g Flour
• Pinch of salt
• 2 tbsp plant oil
• 1 egg yolk
• 3 eggs
• 1 untreated lemon
• 30 g soft butter
• 100 g sugar
• 1 Tbsp vanilla sugar
• 125 g quark
• 75 g raisins
• 4 tbsp Sour cream
• 70 g melted butter
• 2 tbsp ground almonds
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour, salt, oil, egg yolk and 60 ml lukewarm water in a bowl to form dough. Knead vigorously on a work surface for about 5 minutes until smooth; let rest under a warmed cover for 30 minutes.

2. 2.

   Separate the eggs. Wash the lemon hot, dry, grate the zest, then squeeze out the juice. Beat soft butter with sugar, vanilla sugar, lemon zest and yolks until fluffy. Fold in quark, raisins, and sour cream. Whisk egg whites with 1 tsp lemon juice to stiff peaks and fold gently into the mixture.

3. 3.

   Divide dough in half; knead again on a floured surface. Roll each piece thinly on a floured kitchen towel. Brush with melted butter and sprinkle half of the ground almonds. Spread half of the quark filling, leaving a ~3 cm border. Fold edges inward, roll from the long side using the towel, seal ends tightly. Repeat with second dough half.

4. 4.

   Preheat oven to 160 °C fan. Butter a baking dish. Place strudels seam-side down in the dish, brush with remaining butter, and bake on the middle rack for about 1 hour.

5. 5.

   Dust generously with powdered sugar before serving; optionally serve with vanilla sauce.