Curd and blueberry strudel

Ingredients for 1 servings:

• 400 g flour
• 50 ml oil
• 1 egg(s)
• 150 ml water, lukewarm
• 1 tsp salt
• 10 ml vinegar
• 70 g sugar
• 35 ml water, hot
• 900 g blueberries
• 620 g quark (cottage cheese), 10 – 20% fat
• 40 g sugar
• 1 egg(s) for brushing
• 100 ml milk
• butter
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Knead the flour with oil, egg, lukewarm water, and salt into a dough, preferably in a food processor. Place the dough in a soup bowl, brush with oil, and wrap in cling film. Then let the dough rest in the refrigerator for 1 hour. For the filling, wash the blueberries; dissolve the sugar in hot water and mix this sugar-water mixture with the curd cheese. Place a large cotton cloth on the table and sprinkle with flour. Remove the dough from the refrigerator and first roll it out with a rolling pin. Then stretch the dough (first with the back of your hand), then repeatedly pull on all ends until the dough is very thin. It should be so thin that you could theoretically read a newspaper through it. Arrange the blueberries on the dough and sprinkle with 40g of sugar. Then spread the curd cheese over the dough with a spoon; this can be done very roughly. Spread some butter on a large roasting pan and sprinkle with flour to ensure everything is covered and the strudel doesn’t stick. Preheat the oven to 190°C (top/bottom heat). Fold in the ends of the dough and, using the cotton cloth, roll it into a long strudel. Place the strudel in the roasting pan and brush with beaten egg. Bake for 60 minutes. 10 minutes before the end of the baking time, pour 100 ml of milk around the edge of the strudel to make it moist. When it’s golden brown, dust with powdered sugar. You can find a video here: https://www.youtube.com/watch?v=rSWzHfeOdDE