John Myers
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Old Bavarian Curd Strudel
The perfect old bavarian curd strudel recipe with a picture and simple step-by-step instructions.
for the dough:
- 350 g Flour
- 1 pinch Salt
- 1 Egg
- 3 tbsp Liquid butter
- 100 ml Warm water
for the filling:
- 2 Protein
- 50 g Soft butter
- 2 Egg yolk
- 100 g Sugar
- 1 packet Vanilla sugar
- 500 g Curd cheese 20%
- 100 ml Cream
- 125 g Raisins
- 200 g Apples
- 0,5 Lemon the juice
- Clarified butter for greasing
aside from that:
- 60 g Liquid butter
- Icing sugar for dusting
- Sieve the flour into a bowl, make a well in the middle, beat in the egg, add oil and salt. Knead into a smooth dough. Add enough water until the dough is medium-firm. Continue kneading by hand until it has a “silky” shine. Brush with oil and let rest for about 30 minutes.
- During this time, prepare the filling: Beat the egg whites until stiff and refrigerate. Beat butter with egg yolk, sugar and vanilla sugar until frothy. Drain the quark well, gradually mix in, then the cream. Peel, core and dice apples. Stir in raisins, apple cubes and lemon juice.
- Grease a larger, fire-proof dish (or the baking sheet) and preheat the oven to 180 – 200 ° C.
- Spread a large baking towel on a table and sprinkle with flour. Roll out the dough thinly on this cloth and slowly pull it outwards by hand, cutting away the thicker ends of the dough if necessary.
- Lift the egg whites under the curd mixture and distribute it on the strudel dough, leaving space at the edge. Fold in the edges, roll up the strudel with the help of the cloth and let it slide into the tin (or onto the baking sheet). Brush with a little butter, then bake for about 50 – 60 minutes. Brush the rest of the butter over the top in between.
- Take the finished strudel out of the oven, let it evaporate for about 20 minutes, then cut open and serve sprinkled with plenty of powdered sugar.
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