Quark strudel

Ingredients for 4 servings:

• 500 g wheat flour type 405 or spelt flour
• 1 egg(s)
• 1 pinch of salt
• 70 g sugar
• 2 tbsp margarine
• 1 packet of dry yeast
• ¼ liter milk, warm
• 500 g low-fat curd cheese
• 5 tbsp sugar
• 1 tbsp cinnamon
• 1 egg(s)
• 2 egg yolks

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

simply

First, prepare the yeast dough as follows: Put the flour in a bowl, make a small well, and add the dried yeast. Sprinkle the egg, salt, sugar, and margarine around the outside. Add a little of the warm (but not hot) milk to the yeast and mix. Pour the remaining milk into the bowl and knead the yeast dough thoroughly. Cover the dough with a towel and let it rise for about 30 to 45 minutes. In the meantime, preheat the oven to 220°C (top/bottom heat). For the filling: In a mug, mix the low-fat quark, sugar, cinnamon, and egg with a mixer. Now roll out the yeast dough thinly on a floured surface, spread the quark mixture on top, and roll up the dough. Place it on a baking sheet lined with baking paper or baking paper. (I run my whole arm under the dough, then come in from the other side with my other hand and place the strudel on the baking sheet.) Then brush the quark strudel with egg yolk and bake it in the oven at 220°C for 30 to 40 minutes on the second rack from the bottom. Sprinkle with powdered sugar, if desired.