Strudel sin, filled with raspberry oreo-pot

Name: Strudel sin, filled with raspberry oreo-pot
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 250 g + some flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 2 TABLESPOONS + some oil; 7-10 Tbsp For the filling:; 1 pck. (each 154 g) Chocolate biscuits with vanilla cream (e.g. "Oreo"); 500 g cream quark (40 % fat); 1 Egg (Gr. M); 50 g Sugar; 75 g Sugar; 1 pck. Pudding powder "cream flavour"; 200 g Raspberries; 50 g Butter; 75 g Butter; 75 g flaked almonds; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

As if this strudel with its beery-creamy quark filling wasn't sophisticated enough, it is topped with caramelized almond crisps. A masterpiece of seduction, which you should immediately include in your repertoire

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

250 g + some flour
7-10 Tbsp Salt
1 Egg (Gr. M)
2 TABLESPOONS + some oil
7-10 Tbsp For the filling:
1 pck. (each 154 g) Chocolate biscuits with vanilla cream (e.g. "Oreo")
500 g cream quark (40 % fat)
1 Egg (Gr. M)
50 g Sugar
75 g Sugar
1 pck. Pudding powder "cream flavour"
200 g Raspberries
50 g Butter
75 g Butter
75 g flaked almonds
baking paper

Directions

1
Knead 250 g flour, 1 pinch of salt, egg, 2 tablespoons of oil and approx. 100 ml lukewarm water with the dough hooks of the mixer to a smooth dough. Then knead vigorously with your hands for about 5 minutes, hitting the work surface several times. During the dough tension test the dough must stretch without tearing immediately.
2
Shape the dough into a ball, brush with oil, cover and let rest for about 30 minutes. While the dough is resting, preheat the oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer).
3
Roll out the dough on a floured work surface to about half the size of a tea towel (approx. 47 x 50 cm).
4
Dust the tea towel with flour. Pick up the dough and pull it out thinly all around with floured backs of your hands (in the size of the cloth).
5
For the filling, finely grind the chocolate biscuits in portions in the universal chopper. Stir curd and egg until smooth. Mix 50 g sugar and pudding powder, stir in. Select the raspberries, wash if necessary. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper.
6
Melt 50 g butter. Roll out the strudel dough and make it bigger.
7
Spread the dough thinly with melted butter. Sprinkle cookie crumbs on one half of the dough, leaving a rim of about 2.5 cm free. Spread and spread the quark cream on top, spread raspberries on top. Whip sides over the filling, roll up strudel. Place on the baking tray. Spread with the rest of liquid butter.
8
Bake in a hot oven for about 25 minutes. Meanwhile bring 75 g butter and 75 g sugar to the boil. Add almonds and bring to the boil again. Spread almond paste on the strudel and bake for about 10 minutes. Take out and let cool down.
9
TIP: Instead of raspberries you can also use apricots.