Cream Cheese Strudel
For the dough: Mix the pastry flour and salt together in a large mixing bowl. Add the vegetable oil and 1/2 cup of warm water. Knead for at least 5 minutes, until the dough is elastic and no longer sticky. Form the dough into a ball, wrap in plastic wrap and let rest at room temperature about 30 minutes.
For the filling: Whisk together the cream cheese, sugar, lemon juice and zest until smooth. Separate the eggs and whisk the yolks into the cream cheese mixture. Whip the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the quark mixture. Heat about 30 g of butter in a pan and lightly toast the breadcrumbs.
On a floured work surface, roll out the dough, as thin as possible, into a rectangular shape. Evenly spread the toasted breadcrumbs over the dough.
Preheat the oven to 180°C / 350°F. Prepare a baking sheet with parchment paper.
Spread the quark mixture onto the dough, leaving about a 1/2 inch border around the edges. Carefully roll the dough and place seam side down onto the prepared baking sheet. Melt the remaining butter and brush over the strudel. Bake for 35-40 minutes, until golden brown. Remove from oven, allow to cool and serve dusted with powdered sugar.
Garnish with orange segments, if desired.