Topfenstrudel with raisins

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 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 melted 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. Continue kneading until the dough separates as a dumpling 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.

2. 2

   Form dough into a ball and put a bowl over it. Let dough rest for about 1 hour. In the meantime put the curd cheese on a sieve. Drain for 30-45 minutes. Mix sultanas and apricot liqueur and let it stand as well. Mix sugar, 30 g soft butter, 2 egg yolks, eggs and lemon peel with the whisk of the hand mixer until thick and frothy. Pass the quark through the sieve to the egg yolk mixture, add cornstarch and sultanas and mix everything well. Melt 75 g butter in a pot and let it cool down. Dust a large tea towel with flour and roll out the dough thinly to a rectangle (approx. 55 x 70 cm). Spread the dough thinly with butter and sprinkle with breadcrumbs except for a rim of approx. 4 cm. Spread the quark mixture on half of the dough surface, leaving a rim free at the same time.

3. 3

   Pass the quark through the sieve to the egg yolk mixture, add cornstarch and sultanas and mix everything well. Melt 75 g butter in a pot and let it cool down. Dust a large tea towel with flour and roll out the dough thinly to a rectangle (approx. 55 x 70 cm). Spread the dough thinly with butter and sprinkle with breadcrumbs except for a rim of approx. 4 cm. Spread the quark mixture on half of the dough surface, leaving a rim free at the same time. 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. Brush the strudel with butter and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 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. Dust with icing sugar

4. 4

   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. Brush the strudel with butter and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 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. Dust with icing sugar

Nutrition Facts

KCAL
270 kcal

CARBS
35 g

FATS
9 g

PROTEINS
9 g