Strawberry Strudel

Ingredients

• 150 g flour
• 2 tbsp oil
• butter (for brushing)
• 800 g strawberries
• 4 tbsp gelatin sugar
• 20 ml Grand Marnier
• 250 g quark
• 1 egg
• 3 tbsp fine wheat semolina
• 2 handfuls of sponge cake (cut into cubes)
• butter (liquid, for brushing)
• powdered sugar (for serving)

Instructions

1. 1.

   Knead flour, 4–5 tbsp lukewarm water and a little oil into a smooth dough. Shape into a ball, place on a plate, brush with oil and let rest in a warm spot for about 15 minutes.

2. 2.

   Clean strawberries and cut them in halves or quarters depending on size. Mix with sugar and Grand Marnier.

3. 3.

   Place the strudel dough on a flour‑dusted kitchen towel, roll it thinly and use your palms to stretch it very thin. Whisk quark, egg and semolina until smooth; spread thinly over the dough. Sprinkle sponge cake crumbs over this layer, press lightly, then add strawberries. Carefully roll up the dough. Place the rolled strudel seam‑side down on a baking sheet lined with parchment paper, brush with butter and bake in a preheated oven at 200 °C for about 40 minutes.

4. 4.

   Remove from the oven and serve warm or cold, dusted with powdered sugar.