Broccoli and cream cheese strudel

Ingredients for 1 servings:

• 275 g flour
• 1 tsp baking powder
• 200 g quark (low-fat)
• 6 tbsp milk
• 4 tbsp oil
• Salt
• 400 g broccoli
• 1 bell pepper(s)
• 1 clove(s) garlic, finely chopped
• 250 g cream cheese (possibly herb, goat or other)
• 100 g cheese, grated
• 1 handful of parsley, fresh or dried
• salt and pepper
• 1 egg yolk, whisked with a little milk
• sesame
• Black cumin

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with quark-oil dough

For the dough, mix together the quark, oil, milk, and salt. Mix the flour and baking powder. Knead the flour mixture into the quark mixture and then let the dough rest for 10 minutes. After the resting time, roll out the dough into a rectangle on a floured surface. For the filling, wash and finely chop the bell pepper. Cook the broccoli in a little water until al dente and also cut it into bite-sized pieces. Stir the cream cheese until smooth and mix with the cheese. Add the diced bell pepper, finely chopped garlic, salt, and pepper, and mix everything well. Place the filling in the center of the rolled-out dough and spread the broccoli evenly on top. Then roll the dough into a strudel. Brush with the beaten egg yolk and sprinkle with sesame and black cumin seeds. Bake in a preheated oven at 200°C on the lowest rack for 20-25 minutes until golden brown (gas mark 3, fan oven: 15-20 minutes at 180°C). Tastes warm, but also delicious cold.