Mini strudel with mango quark filling on mango puree and passion fruit

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for about 10 minutes. Put the curd into a tea towel and squeeze it until no more liquid runs out. Mix quark, egg yolks and 50 g sugar

2. 2

   Cut the mango off the stone. Peel the flesh, put half aside. Finely dice the rest of the mango. Remove 6 sheets of strudel dough from the package, wrap the rest of the package in foil, keep in the refrigerator and use for other purposes. Melt butter in a pot. Put the rusks in a freezer bag, crumble finely with a cake roll

3. 3

   Spread a tea towel on the worktop. Place 1 strudel sheet on top, spread a thin layer of butter on it, cover with another sheet and spread again. Sprinkle the lower third of the dough with 1/3 of the rusk crumbs, spread 1/3 of the quark filling on top. Spread 1/3 of the mango cubes on top. Roll up the strudel tightly from the long side using the cloth. Wrap the dough ends. Place the roll with the seam facing down on a baking tray lined with baking paper, spread a thin layer of butter on it

4. 4

   Process remaining strudel leaves, rusk crumbs, curd filling and mango cubes in the same way. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, remove from the oven, let cool down for about 10 minutes

5. 5

   Puree the set aside mango half, lime juice, 1 tablespoon sugar and 4 tablespoons water with a blender. Cut passion fruit in half, scrape out the flesh with a teaspoon. Dust the strudel with icing sugar, cut into 4 pieces. Put 3 pieces on each plate, spread the mango puree all around the plates, sprinkle with some passion fruit

Nutrition Facts

KCAL
480 kcal

CARBS
60 g

FATS
17 g

PROTEINS
20 g