Strudel with Strawberries and Almonds
- For the dough
- 250 grams
- 1 pinch
- 2 tablespoons
- For the filling
- 50 grams
- 150 grams
- 500 grams
- 50 grams
- 1 packet
Instant pudding mix (cook and serve)
Lemon (juice and zest)
- 400 grams
Mix the ingredients for the dough with about 100 ml (approximately 1/2 cup) of lukewarm water. Knead thoroughly until the dough is soft and smooth, shape into a ball and wrap in plastic wrap. Let rest about 30 minutes.
For the filling, beat the butter with the sugar until frothy and add the eggs one at a time and mix. Add the quark, semolina flour, pudding mix, lemon juice and zest and stir. Rinse strawberries, pat dry and cut in half or quarters, depending on size.
Preheat convection oven to 160°C (approximately 325°F).
Roll out the pastry on a floured kitchen towel until very thin. Brush the dough with a little melted butter and sprinkle with the almonds. Spread on the filling, leaving a 2-3 cm (approximately 3/4 inch) margin. Sprinkle the strawberries evenly over the filling.
Using the cloth, roll the strudel carefully, turning edges under. Carefully transfer the strudel, seam-side down, to a baking sheet lined with parchment paper and brush with the remaining melted butter.
Bake in preheated oven until golden brown, about 45 minutes. Serve dusted with powdered sugar.
Serve with vanilla sauce, if desired.