Herb and Cream Cheese Strudel
6,4 / 10
ready in 1 hr 25 min.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Roll the strudel pastry out to form a rectangle approximately 30 x 40 cm.
Sweat the onion and garlic in 1 tbsp hot butter until translucent. Add the herbs and leave to wilt down. Remove from the heat and leave to cool.
Mix the quark with the eggs, parmesan, lemon zest and herb mixture and season to taste with salt and ground black pepper. Spread the mixture over the strudel pastry, leaving around 2 cm free at the edge. Fold in the edges and roll up. Place on the baking tray with the seam at the bottom and brush with the remaining, melted butter. Bake in the oven for around 40 minutes until golden brown.