Quark Strudel
Ingrediënten
Ingredients for 10 Servings
- Basic strudel dough or ready-made dough
- 7 tbsp 100 g Butter
- ⅔ cup 150 g Confectioner’s sugar
- 21 oz 600 g Quark, or other soft, fresh cheese
- 1¼ cups 300 ml Sour cream
- 8 Egg yolks
- ½ cup 80 g Cornstarch
- 2 tbsp 30 g Vanilla sugar
- Zest of 1 lemon
- 2 oz 50 g Raisins
- 8 Egg whites
- 1 cup less 2 tbsp 200 g Granulated sugar
- 7 tbsp 100 g Butter, melted
- Confectioner’s sugar for dusting
- Flour for the work surface
Instructies
- Preheat oven to 350 °F (180 °C).
- Prepare the strudel dough according to the basic recipe.
- Cream the butter with confectioner’s sugar.
- Mix in the strained quark, sour cream, and egg yolks.
- Fold in the cornstarch, vanilla sugar, lemon zest, and raisins.
- Begin to beat the egg whites and then beat them to stiff peaks with the granulated sugar.
- Carefully fold in the egg whites.
- Lay a cloth on the work surface and flour evenly.
- Lightly flour the dough as well and place on the cloth.
- With a rolling pin, roll the dough out as thinly as possible.
- Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
- Be very careful not to tear the dough.
- Saturate the dough with ¾ of the melted butter.
- Lay the filling on the dough in a strip.
- With the help of the cloth, fold the dough over the filling and then fold around once.
- Cut off extra.
- Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
- Bake for about 40–45 minutes.
- Dust with confectioner’s sugar and serve while still warm.
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