Fine walnut strudel

Ingredients for 1 servings:

• 170 g quark
• 4 tbsp milk
• 6 tbsp oil, neutral in taste
• 100 g sugar
• 1 lemon(s), grated peel
• 1 pinch of salt
• 1 pinch of vanilla
• 1 pinch of cinnamon
• 1 pinch of cardamom
• 400 g flour
• 1 packet of baking powder
• 3 tbsp Nutella (or other hazelnut spread)
• 200 g walnuts, ground
• 60 g sugar
• e.g. milk
• 1 tbsp cornstarch
• 1 egg(s)
• 1 pinch of salt
• 1 pinch of vanilla
• Flour for the work surface
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for those who decide at short notice with quark – oil – dough

For the dough, mix the quark with milk, oil, sugar, lemon zest, and spices. Mix the flour with the baking powder and add it; it’s best to use a dough hook first. Then knead everything into a supple, smooth dough – ideally using your hands. The dough should no longer be sticky and have a consistency similar to yeast dough. On a well-floured surface, roll it out into a rectangle about 0.5 cm thick. Spread the rolled-out dough with Nutella (you can skip this step if necessary; then perhaps use a little more sugar for the filling). For the filling, whisk the ground walnuts with the sugar, egg, salt, cornstarch, and milk. The amount of milk should be sufficient to make the mixture spreadable and mushy. This can vary between 50 and 100 ml, depending on how finely the nuts are ground. Place the filling on the rolled-out dough, which has been spread with Nutella, and spread it to about 2 cm from the edge. Roll up from the longer side and place it on a baking sheet lined with baking paper. Cut a zigzag cut into the top with a knife. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, then reduce the temperature to 180°C (350°F) and bake for another 20 minutes. If the strudel is getting too dark, cover it with aluminum foil. When it’s ready, cover it with a kitchen towel and let it cool down to keep it moist and soft. Dust with powdered sugar and enjoy.