Slovenian-Style Quark Strudel
- For the pastry
- 125 grams dried Apricot
- 600 grams Pastry flour
- 1 cube fresh Yeast (42 grams)
- 2 Tbsps sugar
- 250 milliliters lukewarm milk
- 125 grams soft butter
- 1 egg
- Pastry flour (for work surface)
For the filling, place apricots in a bowl with about 100 ml (approximately 1/4 cup plus 2 tablespoons) of hot water and leave for about 30 minutes.
For the pastry, put the flour in a bowl and form a well in the middle. Crumble in yeast and mix with sugar and 4 tablespoons milk. Cover and let rest about 20 minutes. Knead with the remaining sugar, remaining milk, butter and egg until mixture forms a smooth dough that does not stick to the side of the bowl. Cover and let rise 40 minutes.
Beat the eggs until frothy with the sugar and vanilla sugar. Mix in quark, semolina flour and drained apricots.
Line a baking sheet with parchment paper.
Knead the dough again on a floured surface and roll out to a 4-5 mm (approximately 1/4-inch) thick circle. Center the dough over the baking sheet and brush with a little of the melted butter. Put half of the filling in the center. Make 5-6 cuts in the dough radiating out from filling to edge of dough. Fold one piece of dough over the filling, then brush with butter. Place remaining filling over dough. Cover with another piece of dough and spread with butter. Again place a piece of dough over and spread with butter. Continue layering to make a round cake. Let rise again for about 20 minutes.
Preheat the oven to 180°C (approximately 350°F) convection.
Bake strudel in the oven until golden brown, about 50 minutes. Remove from the oven and brush with the remaining butter. Allow to cool a little and sprinkled with cinnamon sugar. Serve warm.