Topfenstrudel

Name: Topfenstrudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g Butter; 250 g Flour; 1 pinch Salt; 4 Egg Yolk; 750 g Low-fat curd; 100 g Sultanas; 2 TABLESPOONS Apricot liqueur (alternatively rum); 2 Eggs (size M); 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 10 g Cornstarch; 100 g Breadcrumbs; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g Butter
250 g Flour
1 pinch Salt
4 Egg Yolk
750 g Low-fat curd
100 g Sultanas
2 TABLESPOONS Apricot liqueur (alternatively rum)
2 Eggs (size M)
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
10 g Cornstarch
100 g Breadcrumbs
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Melt 20 g butter and let it cool down. Put flour and salt in a bowl and make a depression in the middle. Pour 2 egg yolks and butter into the hollow. Using the dough hooks of the hand mixer, mix from the middle and gradually add approx. 1/8 litre of lukewarm water.
2
Continue kneading until the dough separates as a lump from the bowl rim. Remove the dough from the bowl, continue kneading with your hands and beat several times on the work surface until the dough is soft and smooth.
3
Form the dough into a ball. Rinse a bowl or pot with boiling water and put it over the dough. Let dough rest for about 1 hour. In the meantime put quark on a sieve. Leave to drain for 30-45 minutes.
4
Mix sultanas and apricot liqueur and leave to stand as well. Separate the eggs. Mix sugar, 30 g soft butter, all egg yolks and lemon rind with the whisk of the hand mixer until thick and frothy.
5
Pass the quark through the sieve to the egg yolk mixture, add cornstarch and sultanas and mix everything well. Beat the egg whites until stiff and fold into the quark mixture. Melt the rest of the butter in a saucepan and let it cool down.
6
Dust a large kitchen towel with flour and roll out the dough thinly into a rectangle (approx. 55x70 cm) on top of it. Spread the dough thinly with butter and sprinkle with breadcrumbs except for a rim of about 4 cm.
7
Spread the curd mixture on half of the surface of the dough, also leaving a rim free. Lift the cloth from the narrow side where the filling is and roll up the strudel. Slide the strudel with the seam side down on a baking tray lined with baking paper and fold the sides in.
8
Brush the strudel with butter and bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 30-40 minutes. In between, brush 1-2 more times with remaining butter. Cover the strudel at the end of the baking time if necessary.
9
Dust with icing sugar and serve warm with vanilla sauce. Makes about 16 pieces.