Summary

Ingredients

• 250 ml milk
• 0.5 ½ pack vanilla pudding powder
• 100 g suar
• 2 tablespoon corn grits
• 250 g quark (curd cheese)
• 1 egg (s)
• 1 cup blueberries
• 1 packet puff pastry
• 1 egg yolk

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Instructions

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