Sweet pasta in a pastry coating

Ingredients for 4 servings:

• 200 g flour
• 1 tbsp oil
• 1 pinch of salt
• 100 ml water, lukewarm
• 30 g raisins
• 2 tbsp rum
• 100 g noodles (fine soup noodles)
• 60 g butter
• 80 g powdered sugar
• 1 packet of vanilla sugar
• some lemon peel, grated
• 2 eggs
• 250 g quark (cottage cheese)
• some butter, melted
• 1 egg(s), beaten, for brushing
• some powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, knead the ingredients for the strudel dough together thoroughly, cover, and let rest for about 1 hour. Meanwhile, mix the raisins with the rum and let them sit. Cook the soup noodles in salted water for about 3 minutes, empty them into a sieve, rinse with cold water, and drain well. For the filling, cream the butter, powdered sugar, vanilla sugar, and lemon zest until fluffy, then gradually stir in the eggs. Then briefly stir in the quark and finally fold in the drained soup noodles and raisins. Roll out the strudel dough thinly on a floured cloth. Spread the filling evenly on top, leaving a border free on one long side and both short sides. Brush this with a little melted butter. Fold in the short sides slightly and, using the cloth, carefully roll up the strudel from the coated side. Carefully roll the dough, seam facing down, using the cloth to help it onto a baking tray lined with baking paper. Brush with beaten egg. Bake in the oven at 180 degrees Celsius for about 50 minutes. Serve warm, dusted with powdered sugar. This strudel goes well with a compote (cherry, apple, apricot, plum, etc.) or a fruit sauce.