Pear and pot strudel

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for about 10 minutes. Peel and quarter pears, remove core. Cut quarter into small pieces. Squeeze the curd in a tea towel. Mix sugar, 30 g soft butter, egg yolks, eggs and lemon peel with the whisk of the hand mixer until thick and frothy. Mix quark with starch, stir into the egg mixture, add pears and cranberries and mix well. Melt 75 g butter in a pot and let it cool down

2. 2

   Dust a large tea towel with flour, roll out the dough sheets, spread 4 sheets of butter thinly one after the other (wrap the remaining sheets well, put them in a cool place and use them for other purposes as soon as possible), place them on top of each other on the towel in such a way that they form a rectangle (50 x 55 cm). Spread the quark mixture on half of the dough surface, leaving a rim of about 4 cm wide. Fold down the edges. Roll up from the narrow, coated side with the tea towel. Slide the strudel with the seam side down on a baking tray lined with baking paper.

3. 3

   Butter the strudel and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 4) for approx. 40 minutes. In between, brush 1-2 more times with remaining butter. Cover the strudel at the end of the baking time if necessary. Dust with icing sugar