Topfenstrudel with punch-cherries

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 500 g Edible quark (20 % fat in dry matter)
  • 75 g Sultanas
  • 3 TABLESPOONS Rum
  • 60 g flaked almonds
  • 1 glass (720 ml) Cherries
  • 7-10 Tbsp a piece of untreated orange peel
  • 125 ml freshly squeezed orange juice
  • 2 packages Vanillin sugar
  • 1 package Christmas aroma
  • 1 Star Anise
  • 2 slightly heaped tablespoons cornflour
  • 3 TABLESPOONS Arrak
  • 125 g soft butter
  • 100 g Sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 125 g clotted cream
  • 125 g Whipped cream
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 package (120 g; 4 leaves) Strudel dough
  • 1 TABLESPOON Icing sugar
  • baking paper

Directions

  1. 1

    Line a sieve with a gauze diaper or paper kitchen towel. Add the curd and leave to drain in the refrigerator overnight. Wash the sultanas, drain and sprinkle with rum, cover and set aside. Roast almonds in a pan without fat, put aside. For the punch cherries, drain the cherries and collect the juice. Bring juice, orange peel, orange juice, 1 packet of vanilla sugar, Christmas flavour and star anise to the boil in a saucepan. Mix the starch with a little water until smooth.

  2. 2

    Stir in and simmer for about 1 minute while stirring. Mix in the cherries and arrack and let it cool down. Stir 75 g butter, 75 g sugar, 1 packet vanilla sugar and salt until creamy. Stir in the eggs one by one. Stir in drained quark (approx. 400 g), sour cream, whipped cream and lemon peel one after the other. Drain the sultanas. Mix almonds, except for 2 tablespoons, and sultanas into the quark filling. Melt 50 g butter in a saucepan. Unfold the strudel dough. Place 1 strudel sheet lengthwise on a tea towel and brush with a little butter. Place the second strudel sheet crosswise on top and brush with butter again. Place the third strudel sheet lengthwise again and the other sheet crosswise on top, always brush with butter. Spread the filling on the strudel dough, leaving an approx. 2 cm wide rim everywhere.

  3. 3

    Melt 50 g butter in a saucepan. Unfold the strudel dough. Place 1 strudel sheet lengthwise on a tea towel and brush with a little butter. Place the second strudel sheet crosswise on top and brush with butter again. Place the third strudel sheet lengthwise again and the other sheet crosswise on top, always brush with butter. Spread the filling on the strudel dough, leaving an approx. 2 cm wide rim everywhere. Fold the pastry over the filling from two sides. Roll up the strudel with the help of a cloth. Place on a baking tray lined with baking paper. Spread with remaining butter and sprinkle with 25 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Sprinkle strudel with almond flakes put aside, dust with icing sugar. Add the punch cherries

  4. 4

    Fold the pastry over the filling from two sides. Roll up the strudel with the help of a cloth. Place on a baking tray lined with baking paper. Spread with remaining butter and sprinkle with 25 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Sprinkle strudel with almond flakes put aside, dust with icing sugar. Add the punch cherries

Nutrition Facts

KCAL
370 kcal
CARBS
36 g
FATS
20 g
PROTEINS
9 g

Categories & Tags

Dessert