Viennese pot strudel

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
2.3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 1 kg Edible quark (20% fat)
  • 100 g Raisins
  • 5-6 Tbsp Rum
  • 50 g + 2 tablespoons + 125 g butter
  • 250 g + some flour
  • 7-10 Tbsp Salt
  • 1 TEASPOON Oil
  • 1 Vanilla pod
  • 150 g Sugar
  • 3 Eggs (Gr. M)
  • 4-5 Tbsp Breadcrumbs
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Line a carbon copy or a sieve with a tea towel. Add the curd and leave to drain for at least 4 hours, preferably overnight. Rinse raisins, drain and soak in rum for about 1 hour.

  2. 2

    Melt 50 g butter. Mix 250 g flour, 1/8 l l lukewarm water, liquid butter and 1 pinch of salt with the dough hooks of the hand mixer to form an elastic dough. Knead with your hands and beat repeatedly on the work surface (5-10 minutes) until it is smooth.

  3. 3

    Form into a ball, brush with oil. Place in a hot rinsed bowl, cover and let rest for about 1 hour.

  4. 4

    Drain the raisins if necessary. Melt 2 tablespoons of butter. Cut the vanilla pod lengthwise and scrape out the pulp. Squeeze out the curd. Mix with butter, vanilla pulp, sugar, eggs and raisins.

  5. 5

    Dust a clean tea towel with flour and roll out the strudel dough as thinly as possible to form a rectangle (approx. 30 x 40 cm). Place both hands under the dough sheet and carefully pull the dough out thinner and thinner with the backs of your hands.

  6. 6

    Melt 125 g butter. Spread the dough thinly with some butter and sprinkle with breadcrumbs. Spread the quark mixture on a short side of the dough, leaving a 2 cm edge. Fold the edges over the filling and brush them thinly with butter.

  7. 7

    From the short side roll up to the strudel.

  8. 8

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Line a baking tray with baking paper. Place the strudel on the baking tray and cut the top of the pastry diagonally 5-6 times. Brush with melted butter.

  9. 9

    Bake the strudel in a hot oven for 40-50 minutes. Brush the strudel repeatedly with the remaining liquid butter. Dust the strudel with icing sugar and eat it warm. Serve with vanilla ice cream or whipped cream.

Nutrition Facts

KCAL
300 kcal
CARBS
29 g
FATS
15 g
PROTEINS
11 g

Categories & Tags

Dessertsweetvery easyCake