Whole-Wheat Cheese Strudel
(Percentage of daily recommendation)
|Calorie||396 kcal||(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|
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.