Viennese Quark Strudel Grandma's Style

Ingredients for 1 servings:

• 250 g wheat flour
• some salt
• 1 egg(s)
• 5 tbsp water, lukewarm
• 1 tbsp butter or margarine, melted
• 50 g butter or margarine, melted, for spreading
• 75 g butter or margarine
• 75 g sugar
• 2 eggs
• 5 drops flavoring (lemon baking oil)
• 375 g quark
• 1 pack of sauce powder, vanilla
• 5 tbsp cream or milk
• 50 g raisins

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Dough: Sift the flour onto a baking board (tabletop). Make a well in the center, add the salt and egg, and slowly add the water and melted fat with some of the flour to form a thick paste. Cover the paste with flour and, starting in the center, quickly knead all the ingredients into a smooth dough. Place the dough on parchment paper in a hot pot (boil water in it first!). Cover the pot with a lid and let the dough rest for 1/2 hour. Filling: Beat the fat until fluffy and gradually add the sugar, eggs, cooking oil, strained quark, and gravy powder. Stir in enough cream or milk to make the mixture similar to mashed potatoes. Roll out the strudel dough slightly on a large, floured white cloth (tablecloth), brush it thinly with a little butter, and then stretch it out with your hands into a rectangle (approximately 50×70 cm). It should be transparent. If the edges are thicker than the center of the dough, trim them. Brush the strudel dough with about half of the butter, then spread the quark mixture, starting from one of the longer sides, over 2/3 of the stretched-out strudel dough (leaving about 3 cm of dough free on the shorter sides!) and sprinkle with the washed, well-drained raisins. Fold the remaining 3 cm wide edges of the dough over the filling and roll up the dough from the longer side, starting with the filling. Press the strudel together firmly at the ends, place it on a greased baking sheet, and brush with a little butter. Bake in a preheated oven at 175-195 degrees Celsius for approximately 45-55 minutes. To give the strudel a more tender crust, brush it occasionally with the remaining fat during baking.