Creamy Topfenstrudel
easy
90 mins
90 mins
Ingredients
- 500 g Edible quark (20 %)
- 75 g Sultanas
- 3 TABLESPOONS Rum
- 6 TABLESPOONS flaked almonds
- 1 (120 g; 4 leaves) Package
- 7-10 Tbsp Strudel dough
- 75 g + 50 g soft butter
- 75 g + 1 tablespoon of sugar
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 7-10 Tbsp grated zest of 1 organic lemon
- 2 Eggs
- 125 g ripened cream
- 125 g Whipped cream
- 7-10 Tbsp Icing sugar
- baking paper
Directions
- 1
Place the curd in a sieve lined with a clean kitchen towel and leave to drain overnight in the refrigerator
- 2
Wash the sultanas, drain them. Drizzle with rum. Roast the almonds, let them cool down. Take the dough out of the fridge
- 3
Cream 75 g butter, 75 g sugar, 1 pinch of salt, 1 vanillin sugar and lemon zest. Stir in eggs, quark, sour cream and whipped cream one after the other. Stir in sultanas and 4 tbsp. almonds
- 4
Melt 50 g butter. Unfold dough. Place 1 sheet of dough on a clean tea towel and brush with some butter. Place the remaining sheets alternately lengthwise and crosswise on top, brushing each with butter
- 5
Spread the mixture on top, leaving 2 cm free at the edge. Beat the edges just above the filling. Roll up the strudel with a cloth and place on a baking tray lined with baking paper. Spread with the rest of the butter and sprinkle with 1 tablespoon of sugar.
- 6
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-35 minutes. Sprinkle the rest with almonds and icing sugar
Nutrition Facts
320 kcal
21 g
20 g
9 g
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