Cherry Quark Strudel

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Cherry Quark Strudel
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2 h. 10 min.


For the dough
Phyllo dough
125 grams Pastry flour
1 egg
1 tablespoon vegetable oil
2 tablespoons lukewarm water
1 pinch salt
100 grams butter (for the baking sheet)
For the filling
50 grams butter
2 eggs
1 packet Vanilla sugar
70 grams sugar
1 tablespoon Pastry flour
500 grams Quark
200 grams Cherries (from a jar)
3 tablespoons butter
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


Sift the flour onto a work surface and form a well in the center. Pour the egg, oil and salt into the well. Knead everything into a smooth dough. Gradually pour in the lukewarm water and knead for 15 minutes. Brush the dough with oil, cover with a bowl and let rest for 30 minutes. Place the dough on a tablecloth and sprinkle with flour. Roll the dough out until very thin. Grease a baking sheet with butter.


For the filling, beat the butter and sugar. Separate the eggs. Gradually stir the egg yolks and vanilla sugar into the butter. Add the quark and flour. Beat the egg whites until very stiff and fold into the mixture. Drain the cherries and fold into the mixture. Spread the mixture on the dough, leaving a 3 cm edge. Lift up one side of the dough and roll into a swirl. Place the studel, seam side down, on the baking sheet. Brush with melted butter and bake for about 40 minutes at 200°C (approximately 400°F). Serve dusted with powdered sugar.