Strawberry Quark Strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 3 tablespoons of sugar and 1 packet of vanilla sugar to the boil in a saucepan. Beat 2 eggs with the whisk of the hand mixer until foamy. Whip the cream. Remove the pot from the heat, whisk the egg cream with the whisk. Carefully heat up while stirring until everything thickens, but do not let it boil. Let it cool down while stirring several times

2. 2

   Let the dough sheets rest at room temperature for 15-20 minutes. Roast almonds in a pan without fat, remove and let cool. Wash, clean and chop the strawberries. Roughly chop the cantuccini. Cream 75 g butter, salt, 1 packet of vanilla sugar and 100 g sugar with the whisks of the hand mixer. Stir in 3 eggs one after the other then the quark

3. 3

   Melt 125 g butter in a small pot. Remove the dough sheets from the packet. First place a damp, then a dry tea towel on the work surface. Lay 4 dough rectangles overlapping to form a large rectangle (approx. 43 x 51 cm), brushing each dough sheet with some butter. Place 4 more dough sheets on top, also brush with butter. Spread the two remaining pastry sheets with butter and lay them overlapping on one half of the rectangle (25.5 x 43 cm).

4. 4

   Sprinkle almonds on this half. Add the curd mixture and spread, leaving about 3 cm free at the sides. Sprinkle the cantuccini and strawberries on the quark mixture. Whip the sides over the filling and roll up the strudel using the tea towel. Slide onto a baking tray lined with baking paper. Spread with butter. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes. Remove from oven, brush with remaining butter and let cool down a little. Serve dusted with icing sugar. Add the sauce

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
490 kcal

CARBS
38 g

FATS
31 g

PROTEINS
14 g