Light strawberry quark strudel

Name: Light strawberry quark strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 250 g Strawberries; 500 g Low-fat curd; 150 g Sugar; 2 Eggs (size M); 5 TABLESPOONS Cornstarch; 7-10 Tbsp grated peel of 1 lime; 200 g Cottage cheese; 50 g Butter; 2 TABLESPOONS Milk; 2 TABLESPOONS Almond leaves; 7-10 Tbsp Flour; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
250 g Strawberries
500 g Low-fat curd
150 g Sugar
2 Eggs (size M)
5 TABLESPOONS Cornstarch
7-10 Tbsp grated peel of 1 lime
200 g Cottage cheese
50 g Butter
2 TABLESPOONS Milk
2 TABLESPOONS Almond leaves
7-10 Tbsp Flour
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Wash strawberries, except for 3, clean and cut into thin slices. Squeeze the quark well in a clean tea towel. Mix sugar, 1 egg, starch and lime zest with the whisk of the hand mixer. Mix the quark and cottage cheese. Stir the egg mixture into the quark mixture. Melt butter in a pot and let it cool down
2
Dust a large tea towel with flour, roll out the dough sheets, spread 4 sheets of butter thinly one after the other, place them on top of each other on the towel in such a way that they form a rectangle (approx. 50 x 55 cm) and place another 4 sheets on top of them (wrap the remaining sheets well, put them in a cool place and use them for other purposes as soon as possible)
3
Spread the quark mixture lengthwise over half of the surface of the dough, leaving an approx. 4 cm wide rim. Spread strawberry slices on top. Fold the edges of the dough over the quark mixture. Roll up from the coated side using a tea towel. Slide the strudel with the seam side down onto a baking tray lined with baking paper
4
Mix 1 egg with milk. Spread the strudel with egg milk and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 40 minutes. In between, brush 1-2 more times with remaining butter. Roast the almonds in a pan without fat until golden brown and take them out. Cover the strudel at the end of the baking time if necessary and take it out. Halve the remaining strawberries. Decorate strudel with strawberries and almonds