Quark strudel

Ingredients for 1 servings:

• 125 g wheat flour
• 1 pinch of salt
• 1 egg(s)
• 2 tbsp water, lukewarm
• 2 tbsp oil
• Flour for the work surface
• 40 g butter, soft
• 40 g sugar
• 1 egg(s)
• 1 tbsp lemon juice
• 250 g low-fat curd cheese
• 1 pack of dessert sauce (vanilla flavor) for cooking
• 2 tbsp whipped cream
• 1 can apricot halves (drained weight 240 g)
• 50 g raisins
• 40 g butter
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes 2 strudels

For the strudel dough, place the flour in a bowl. Add the remaining ingredients and mix with a hand mixer (dough hook). Bring a pot of water to a boil, drain the pot, and pat dry. Place the dough on baking paper in the hot pot, cover, and let rest for 30 minutes. Line the baking tray with baking paper and preheat the oven to 180°C. For the filling, cream 40g butter until smooth. Gradually stir in the sugar, egg, lemon juice, quark, sauce powder, and cream. Drain the apricot halves well in a sieve and cut into small pieces. Halve the dough and roll each out on a floured tea towel into a rectangle (40 x 30 cm). Melt the remaining butter. Brush each sheet of dough with some of the melted butter and spread with half of the filling (leaving about 3 cm free around the edges), then sprinkle with raisins and apricot pieces. Fold the remaining dough edges from the long sides onto the filling. Using the cloth, roll the dough up from the short side and press firmly together at the ends. Place the strudels seam-down on the baking sheet, brush with a little butter, and place the baking sheet in the lower third of the oven for 45 minutes. After 30 minutes of baking, brush the strudels with the remaining butter. Let the strudels cool on the baking sheet on a wire rack or serve warm and dust with powdered sugar, if desired.