Quark strudel with fresh mango cubes

Ingredients for 1 servings:

• 1 sheet of puff pastry, fresh, ready to bake
• 250 g quark, 20% fat i. Tr.
• 1 pack of cream powder (paradise cream) vanilla flavor
• 50 ml sweet cream
• 3 m.-sized eggs
• some vanilla pulp
• 1 lemon(s), zest
• 1 pinch(s) pepper, white
• 1 pinch of salt
• 150 g mango pulp, cut into small cubes
• some egg white to brush the dough
• some powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

In a mixing bowl, froth the eggs with the pepper, salt, lemon zest, and vanilla seeds. Place the quark, cream, and custard powder in a mixing bowl and beat for about 1 minute. Then fold in the egg mixture and finely diced mango. Roll out the puff pastry sheet on a baking tray lined with baking paper. Spread the quark mixture in the center of the dough, brush the edges with the beaten egg white, and tightly wrap the quark mixture in the pastry. Brush the outside edges with egg white and pierce the surface of the strudel with a fork. Place the baking tray on the middle rack in an oven preheated to 180°C (top/bottom heat) and close the door. Bake the strudel for about 30-35 minutes. The quark strudel will then be baked through and browned all over. Sprinkle the slightly cooled strudel with powdered sugar before serving.