Quark-cherry strudel

Ingredients for 16 servings:

• 250 g flour
• 1 pinch of salt
• 50 g butter or margarine
• 25 g butter or margarine
• 75 g butter or margarine
• 1 tsp oil
• 500 g quark (low-fat quark)
• 75 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• Lemon(s) – zest, grated
• 720 ml cherry(s)
• 50 g flour (Weckmehl)
• 125 ml water, lukewarm

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Knead together flour, salt, 1/8 l lukewarm water, and 50 g melted fat. Work the dough and hit it on the table until it is smooth. Brush with oil and let it rest under a warmed bowl for about 30 minutes. Drain the quark. Beat 25 g fat, sugar, vanilla sugar, and eggs until creamy. Stir in the quark and lemon zest. Drain the cherries well. Roll out the dough on a floured kitchen towel to about 30 x 40 cm. Then stretch it out thinly using the back of your hands. Melt 75 g fat. Brush 2/3 of this over the dough and sprinkle with breadcrumbs. Spread the quark and cherries on top. Fold in the edges of the dough and roll everything up from the long side. Place the strudel on a baking sheet lined with baking paper. Brush with the remaining fat. Bake in a preheated oven (electric oven 225°C / fan 200°C / gas mark 4) for 35-40 minutes. Serve with whipped cream.