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Bavarian Quark Strudel with Raisins | Crispy & Creamy
(0)
55 min
Under an hour
Knuspr-Küche
Ein echter Star für das Sonntagsfrühstück und den ausgedehnten Herbst-Brunch: Knusprig gebackener Teigmantel gefüllt mit einer samtig-cremigen Füllung aus frischem Speisequark, Schmand, Vanille, Zitronenabrieb und süßen Rosinen. Warm serviert und mit feinem Puderzucker bestäubt schmeckt dieser bayerische Klassiker einfach unwiderstehlich.
Preparation method
Prepare the Quark Filling
Preheat the oven to 190 °C top/bottom heat (175 °C fan) and line a baking sheet with baking paper. Optionally, soak the raisins briefly in a little warm water or apple juice, then drain well.
In a mixing bowl, stir the quark until creamy with the sour cream, refined sugar, vanilla sugar, a pinch of fine salt, as well as the zest and 1 tsp of juice from the fresh lemon.
Stir one whole egg and the yolk of the second egg (set the remaining egg white aside for brushing) into the quark mixture. Evenly fold in the soft wheat semolina and the drained raisins, then let the mixture swell for 5 minutes.
Chef's tip
If you do not like raisins, simply omit them or replace them with thin apple slices or flaked almonds.
A dollop of bourbon vanilla sauce or freshly whipped cream pairs wonderfully with this for the perfect Sunday brunch.
30 min
Under an hour
