Cherry-Curd-Potato-Strudel

Name: Cherry-Curd-Potato-Strudel
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 450 g frozen puff pastry; 500 g Low-fat curd; 250 g Edible quark (20 % fat in dry matter); 1 package Vanillin sugar; 75 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 2 Eggs (size M); 75 g ground poppy seed; 1 glass (720 ml, separation weight: 370 g) Sour cherries; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Melissa; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

450 g frozen puff pastry
500 g Low-fat curd
250 g Edible quark (20 % fat in dry matter)
1 package Vanillin sugar
75 g Sugar
1 package Pudding powder "Vanilla Flavor"
2 Eggs (size M)
75 g ground poppy seed
1 glass (720 ml, separation weight: 370 g) Sour cherries
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Sugar crystals
7-10 Tbsp Melissa
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 10 minutes. Mix quark, vanilla sugar, sugar, pudding powder, 1 egg and poppy seed until smooth. Drain the cherries on a sieve.
2
Brush the puff pastry slices with a little water, place them on top of each other again. Roll out into a rectangle (approx. 40 x 45 cm) on a floured work surface. Sprinkle with breadcrumbs. Spread the quark mixture on top and smooth it down, leaving a margin of about 2 cm on the shorter sides.
3
Spread the cherries over the curd mixture. Fold uncoated edges over the curd mixture. Roll up from the long side. Place diagonally on a baking tray lined with baking paper. Whisk 1 egg and brush the strudel with it.
4
Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Serve decorated with melissa.