crispy strudel tart

Janie Gentry
very easy
5 1
Complicated strudel rolling was yesterday. We simply wrap the fruity apple-quark filling in wafer-thin dough sheets. A scoop of vanilla ice cream crowns the pleasure
90 mins
90 mins


Servings: 12
  • 1 pck. (250 g each) Strudel, filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
  • 400 g Edible quark (40 % fat)
  • 50 g Durum wheat semolina
  • 4 Eggs (Gr. M)
  • 100 g Sugar
  • Two pck. Vanilla sugar
  • 1 TEASPOON Cinnamon
  • 1 kg Apples (e.g. Boskop)
  • 75 g Raisins
  • 50 g burnt pumpkin seeds (e.g. from Seeberger)
  • 2-3 TABLESPOONS Butter
  • 7-10 Tbsp Fat and flour
  • 2-3 TABLESPOONS Breadcrumbs
  • 2 TEASPOONS Icing sugar


  1. 1

    Let the dough sheets rest at room temperature for about 15 minutes. For the filling, mix quark, semolina, eggs, sugar, vanilla sugar and cinnamon. Peel, quarter, core and dice apples. Rinse raisins hot, dab dry. Stir apples, raisins and pumpkin seeds into the quark mixture.

  2. 2

    Heat butter. Roll out the dough sheets on a damp tea towel. Brush 1 pastry sheet with butter and place it in a greased springform pan (26 cm Ø), dust with flour. Press down slightly at the edge, let it hang over the edge of the tin. Spread another 5 pastry sheets with butter and place them slightly offset on top.

  3. 3

    Sprinkle the base with breadcrumbs and spread the apple mixture on top. Fold over the overhanging dough. Spread the remaining 4 pastry sheets thinly with butter and lay them loosely on the filling. Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for about 1 hour.

  4. 4

    Place the strudel cake on a cake rack and immediately remove the edge of the tin. Let the cake cool down and dust with icing sugar. Serve with vanilla ice cream.

Nutrition Facts

320 kcal
45 g
10 g
10 g