Whole-Wheat Cheese Strudel
Whole-Wheat Cheese Strudel - No one can resist warm strudel fresh from the oven.
Healthy, because
Even smarter
Nutritional values
Milk and many dairy products provide plenty of calcium: the mineral is essential for the growth and strength of bones and teeth. Calcium also controls the transmission of nerve impulses from the brain and muscle contraction.
The strudel with homemade plum jam tastes especially delicious, and you can determine the amount of sugar yourself. The riper the plums are, the less sugar is needed.
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 279 mg | (7 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 89 mg |
Ingredients
- Ingredients
- 11 ozs very fine Whole wheat flour (plus more for dusting)
- 2 Tbsps Canola oil (about 25 grams)
- salt
- ½ lemon
- 4 ozs butter (room temperature)
- 2 ozs sugar
- 1 lb Quark
- 2 eggs
- 4 ozs Whipped cream
- 4 ozs Sour cream
- 2 ozs breadcrumbs
- 6 ozs Plum butter
- ¾ cup
- 2 Tbsps powdered sugar (about 20 grams)
Kitchen utensils
Preparation steps
In a bowl, beat together flour, 2 tablespoons oil, 1 pinch of salt and 200 ml (approximately 2/3 cup) lukewarm water with dough hook of a hand mixer until smooth, about 5 minutes.
Shape the dough into a ball, coat with the remaining oil and wrap tightly in plastic wrap. Let rest in the refrigerator for 2 hours.
Rinse lemon in hot water, wipe dry and finely grate half of zest. In another bowl, beat together 60 grams (approximately 1/4 cup) butter, sugar and 1 teaspoon lemon zest until fluffy. Drain quark in a fine sieve.
Combine eggs, whipping cream, sour cream and drained quark in a bowl and mix into the butter mixture.
Place dough on a large flour-dusted kitchen towel (about 70 x 70 cm) (approximately 27 x 27 inches). Roll out dough into a rectangle with a floured rolling pin.
Dust hands with flour and gently stretch the dough to about 60 x 60 cm (approximately 24 x 24 inches).
Melt remaining butter and spread about half of lukewarm butter onto 2/3 of the strudel dough; set remaining butter aside.
Sprinkle breadcrumbs over the dough, then spread the quark mixture on the lower half of the dough.
Fill a piping bag with plum jam and pipe onto the quark mixture.
Roll the dough into a tight log, using the towel to help lift the dough as you work. Place log on a parchment-lined baking sheet.
Brush log with some of the reserved butter and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 45 minutes, brushing with milk after about 10 minutes. Let cool slightly, then sprinkle with powdered sugar and serve.
