Quark – Cherry – Strudel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 250 g flour
- 1 pinch (s) salt
- 50 g butter or mararine
- 25 g butter or mararine
- 75 g butter or mararine
- 1 teaspoon oil
- 500 g quark (low-fat quark)
- 75 grams sugar
- 1 packet vanilla sugar
- 3 egg (s)
- Lemon (s) - zest, grated
- 720 ml cherry (s)
- 50 g flour (wake flour)
- 125 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Knead the flour, salt, 1/8 l lukewarm water and 50 g melted fat. Work the dough through and beat it on the table until it is supple. Brush with oil and let rest under a warmed bowl for approx. 30 minutes.
- Drain the quark. Mix 25 g fat, sugar, V-sugar and eggs until creamy. Stir in the quark and lemon zest. Drain the cherries well. Roll out the dough on a floured kitchen towel to about 30 x 40 cm. Then pull it out thinly over the back of your hand.
- Melt 75g of fat. Spread 2/3 of the dough and sprinkle with breadcrumbs. Spread the quark and cherries on top. Fold in the edges of the dough and roll everything up from the long side. Place the strudel on a baking tray lined with baking paper. Brush with the rest of the fat. Bake in a preheated oven (E stove 225 ° C / convection 200 ° C / gas mark 4) for 35-40 minutes This goes well with whipped cream.
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