German Food Guide
Quarkstrudel For a quick Strudel, you can use frozen Puff Pastry or Phylo Dough instead of authentic Strudel dough. Follow package instructions for thawing and rolling out.
1/2 cup Raisins, soaked in Rum
3 Eggs, yolks and whites separated
3 cups (750g) Quark
1/2 cup Sour Cream
1/2 cup Apple Butter
1/2 - 1 teaspoon Fresh Lemon Juice (optional)
Melted Butter (about 1/2 stick)
2 tablespoons Sliced Almonds
1 recipe Strudel Dough 1 or Strudel Dough 2
Preheat oven to 350°F. Grease a large sheet pan or line it with parchment paper.
Follow the instructions for preparing and stretching the strudel dough.
Brush dough with melted butter. Brush from the middle to the edges.
In a large mixing bowl, combine the Quark, sour cream, and egg yolks. Mix until smooth. Mix in the apple butter, raisins, and lemon juice (to taste). In a separate bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the Quark mixture.
Spread the quark mixture evenly over two thirds of the dough, leaving about a 1 1/2 inch border from the edges. Sprinkle the sliced almonds over the quark mixture.
Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Brush the outside of the flaps with butter.
Follow the instructions for rolling up the strudel dough, omiting the bread crumbs.
Cut a few small ventilation wholes on the top of the strudel. Bake the strudel for about 45 minutes, basting it occasionally with melted butter, until the strudel is golden brown.
More Information on Strudel