Poppy-cherry strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Mix quark, 100 g poppy seed filling, vanillin sugar and sauce powder until smooth. Drain the cherries on a sieve. Brush the puff pastry slices with a little water and put them back on top of each other. Roll out to a square (38 x 38 cm) on a work surface dusted with flour. Whisk the egg, spread a thin layer of the pastry sheet.

2. 2

   Sprinkle breadcrumbs on half of the plate. Spread the quark mixture on the breadcrumbs and smooth it down, leaving a 2 cm wide edge on the two shorter sides. Spread the cherries and 150 g poppy seed filling in patches. Coarsely grate the marzipan. Cut out 5-6 flowers at intervals from the unoccupied half of the pastry. Put the dough flowers aside. Fold the uncoated edges over the curd mixture. Roll up from the long side. Wrap the uncoated remaining pastry sheet around the strudel. Place diagonally on a baking tray lined with baking paper. Brush the strudel with the remaining egg.

3. 3

   Put the dough flowers aside. Fold the uncoated edges over the curd mixture. Roll up from the long side. Wrap the uncoated remaining pastry sheet around the strudel. Place diagonally on a baking tray lined with baking paper. Brush the strudel with the remaining egg. Put dough flowers next to it, possibly sprinkle some with poppy seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Take the dough flowers out of the oven after about 15 minutes, let them cool down. Remove the strudel, dust with icing sugar and let it cool down. Cut into pieces and decorate with the pastry flowers

4. 4

   Put dough flowers next to it, possibly sprinkle some with poppy seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Take the dough flowers out of the oven after about 15 minutes, let them cool down. Remove the strudel, dust with icing sugar and let it cool down. Cut into pieces and decorate with the pastry flowers

Nutrition Facts

KCAL
270 kcal

CARBS
29 g

FATS
13 g

PROTEINS
9 g