Poppy seed strudel with buckwheat flour

Ingredients for 1 servings:

• 100 g quark, 40% dry matter
• 6 tbsp milk
• 100 g butter
• 1 egg(s)
• 2 tsp sweetener, equivalent to 75 g sugar
• 200 g buckwheat flour
• 1 tsp baking soda
• 200 g poppy seeds, ground
• 1 tbsp sweetener, equivalent to approx. 150 g sugar
• 1 tsp cinnamon
• 250 ml milk, hot
• 250 ml milk, cold
• 30 g cornstarch or pudding powder
• 200 g raisins
• 1 tsp Stevia (sweetener), to taste, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

gluten-free, sugar-free

Separate the egg, beat the egg white with the sweetener until stiff, and set aside. Beat the egg yolk with the butter until fluffy, then mix with the quark, milk, and flour mixed with baking soda to form a dough. Fold in the egg white. Spread evenly on a well-floured 30 x 40 cm baking sheet. Preheat the oven to 175°C (top/bottom heat). For the filling, stir the poppy seeds, sweetener, and cinnamon into the hot milk, add the raisins, and let it sit for 15 minutes. Stir the cornstarch into the cold milk and stir into the cooled mixture. Spread the poppy seed mixture evenly over the dough, leaving about 4 cm free on the short sides and the end. Carefully roll up using the baking paper. Bake in the preheated oven for 40 minutes, then leave in for another 5 minutes. Sprinkle with Stevia Sweetener. Total 3340 kcal, 28 BU; Approximately 30 slices, each 1 cm thick, 0.95 BE per slice. If you omit the raisins, you can save about 600 kcal or 132 carbohydrates, or 0.5 BE per slice.