Mini Strudel
Mini Strudel - Sweet pastry with sour fruit - sit back and enjoy
Healthy, because
Even smarter
Nutritional values
The mini quark strudel is juicy and figure-friendly thanks to low-fat quark. The light biscuit also provides vitamin B2 and B12. Vitamin B2 plays a major role in growth and energy metabolism, while vitamin B12 ensures fresh blood and proper functioning of our nerves.
You can buy local sour cherries from July to August - during this time you can also prepare the mini quark strudel with fresh cherries. And if you can't get cherries, you can also make do with raspberries, blueberries or peaches.
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 7 ozs Sour cherry (frozen)
- butter
- 7 ozs Quark
- 1 egg
- 2 Tbsps Semolina flour
- liquid honey (to taste)
- 4 sheets Phyllo dough
- 4 Tbsps
- 4 Tbsps breadcrumbs (about 40 grams)
Kitchen utensils
Preparation steps
Thaw cherries in a bowl. Meanwhile, melt the butter in a small pot.
Gently stir together the quark, egg, semolina flour, melted butter and 2-3 tablespoons of honey to taste in a second bowl. Stir in cherries.
Unfold phyllo sheets individually and place on parchment paper. Brush each with 2 tablespoons milk and fold in half.
Distribute breadcrumbs over each sheet, leaving a border of about 1.5 cm (approximately 1/4 inch).
Spread quark filling across lower third of the sheets, dividing evenly. Fold in sides of sheet and roll up into a tight log. Brush with the remaining milk.
Line a baking sheet with parchment paper. Place the strudels on sheet and bake on middle rack of preheated oven at 180 C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 20-25 minutes. Serve warm.
