Blueberry Curd Strudel

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

In a small saucepan, combine milk, vanilla pudding powder, sugar, and corn grits.
Heat over medium-high heat, stirring constantly to prevent burning. Bring to a boil, then remove from heat.
Cool in the refrigerator until the mixture reaches lukewarm temperature.
Fold in the blueberries with a spoon.
In a separate bowl, mix the quark and 1 egg together well.
Once the pudding mixture has cooled to lukewarm, mix it together with the quark mixture.
Preheat the oven to 175°C / 347°F with top and bottom heat.
Brush the puff pastry with the curd mixture and fold in.
Brush the folded dough with egg yolk, sprinkle lightly with water, and prick several times with a fork.
To prevent the filling from separating, place the strudel in a baking shape. Bake for 20–30 minutes until golden brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.