Curd cherry strudel
easy
90 mins
90 mins
Ingredients
- 150 g Butter or margarine
- 250 g Flour
- 1 pinch Salt
- 1 TEASPOON Oil
- 500 g Low-fat curd
- 75 g Sugar
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 glass (700 ml) Morello cherries
- 50 g Breadcrumbs
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Bark chocolate
Directions
- 1
Melt 50 g fat. Knead flour, 1/8 litre lukewarm water, melted fat and salt with the dough hooks of the hand mixer. Work through the dough with your hands and beat on the tabletop until it is smooth.
- 2
Brush with the oil and cover with a hot rinsed bowl. Let it rest for about 30 minutes. Drain the quark on a sieve. Cream 25 g fat, sugar and vanillin sugar. Add the eggs and stir the mixture until creamy.
- 3
Stir in the quark and lemon peel. Drain the cherries. Roll out the strudel dough very thinly on a floured tea towel to form a rectangle measuring approx. 30x40 cm. Melt remaining fat and spread dough with approx. 2/3 of it.
- 4
Sprinkle with the breadcrumbs. Spread the quark mixture on top, leaving a rim of about 2 cm wide. Spread the cherries on the quark mixture. Wrap the edges of the dough and roll up the strudel from the narrow side using the cloth.
- 5
Place the roll of dough on a baking tray lined with baking paper and spread with the remaining fat. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 35-40 minutes. Let the strudel cool down a little.
- 6
Serve dusted with the icing sugar. Serve with semi-stiff whipped cream sprinkled with bark chocolate. Makes about 16 pieces.
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