Quark and Apricot Strudel
1 hr 20 min.
ready in 1 hr 50 min.
- For the filling
- ½ cup Wheat
- 1 cup milk (3.5%)
- 1 pinch salt
- 3.333 cups cheese curd (quark, 20%)
- ½ tsp cinnamon
- ½ cup sugar
- 4 eggs
- 1 untreated lemon (juice and zest)
- 2 ⅔ cups Apricot
Can be frozen
Cook the wheat in the milk, together with a pinch of salt for 8 - 10 minutes, according to instructions on the packet. Drain and let cool.
Mix all ingredients for the pastry, together with 3 1/2 fl oz (100 ml) lukewarm water. Knead until the dough is smooth, then form a ball, cover with plastic wrap and let rest for about 30 minutes.
For the filling, separate the eggs. Mix the quark with the cinnamon, sugar, egg yolks, lemon juice and lemon zest. Add the drained wheat. Whisk the egg whites until soft, then carefully fold into the quark. Wash and dry the apricots, remove the stones and cut into thin slices.
Roll out the strudel pastry very thinly on a floured kitchen towel, then pull and stretch until wafer-thin. Brush the pastry with a little melted butter. Spread the quark filling over the pastry, then scatter the apricots over the top. Use the kitchen towel to carefully roll the sides of the strudel towards the middle. Place the strudel on a greased sheet and brush with the melted butter. Bake in a preheated oven at 400°F (200°C) for about 45 minutes. Cut into slices, dust with confectioners' sugar and serve.