Potato Strudel with Bacon
- For the crust
- 200 grams Pastry flour
- ½ teaspoon salt
- 1 egg
- 2 tablespoons vegetable oil
- 4 tablespoons lukewarm water
For the crust, mix flour, salt, egg, oil and water and knead to a smooth dough. Form dough into a ball, brush with oil and set on a plate. Cover dough with a heated bowl and let rest for about 30 minutes.
For the fiiling, peel potatoes and cook in boiling salted water for about 25 minutes. Drain potatoes and cut it into 1 cm cubes (approximately 1/3 inch cubes).
Peel onions and chop finely. Cut bacon into small cubes. Melt butter in a skillet and sauté bacon briefly, add onions and sauté until translucent. Stir potatoes into bacon mixture, sauté briefly and season with caraway, marjoram, salt and pepper. Remove filling mixture from heat and let cool.
Roll out dough on a floured kitchen towel into a rectangle. Slip your hands under dough, with palms facing down, and gently stretch out dough as thinly as possible. Spread dough on towel and cut off thicker edges.
Mix creme fraiche and quark and fold into filling. Spread filling evenly over dough and roll up into a strudel, using the towel, from a long side. Squeeze sides of strudel to seal and slide strudel onto a greased baking sheet.
Melt butter, season with caraway and brush over strudel. Bake strudel in oven preheated to 180°C (approximately 350°F) until golden brown, about 30 minutes, occasionally brushing with melted butter. Cut strudel into slices to serve.