Gooseberry Quark Strips

Ingredients

Directions

1. 1

   Drain the gooseberries and collect the juice. Mix sauce powder and 150 ml juice. Bring 1/4 l juice to the boil. Stir in the sauce powder and simmer for about 1 minute while stirring. fold in gooseberries, let cool down a little

2. 2

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Mix quark, milk, oil, sugar and salt. Mix 300 g flour and baking powder. Stir half of the flour into the quark mixture, knead the rest into it. Form a roll (approx. 40 cm long) on some flour. Lay diagonally on the baking tray, dust with a little flour and knead until approx.

3. 3

   Roll out 18 cm wide strip, pressing up 1.5-2 cm all around the edge

4. 4

   Place the gooseberry compote on the dough strip. Spread the edges of the dough with milk and sprinkle with almonds. Bake in the preheated oven on the 2nd rack from below (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 25 minutes. Cool down. Dust with icing sugar. Serve with crème légère