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Quark strudel with raisins and sour cream
Quark strudel with raisins, sour cream, and lemon zest, rolled in thin dough, covered with milk, and baked until golden. Serves 8.
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- Prep time
- 25 min
- Temperature
- 180 °C (350 °F)
- Servings
- 8 servings
- Difficulty
- Medium
Quark strudel with raisins and sour cream is made with a simple unsweetened dough of flour, eggs, and baking powder. The thinly rolled dough is brushed with melted butter and filled with a mixture of quark (farmer's cheese), sour cream, egg, sugar, lemon zest, and raisins. What makes it unusual is that 0.5 l of milk is poured over the rolled strudel before baking, followed by a sprinkling of vanilla sugar. It is baked at 180 °C (350 °F) until the milk crust turns golden, leaving it neither dry nor overly sweet.
Ingredients
Dough
Filling
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Instructions
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Mix the flour with the baking powder and eggs, and work into a dough by hand. Once it holds together, roll it out into a thin sheet on a floured work surface.
Mix all the filling ingredients together. Brush the sheet of dough with melted butter, spread the filling over it, and roll it up like a traditional strudel.
Line a baking pan with parchment paper or grease it with butter, then place the strudel in it. Pour 0.5 l of milk over the strudel directly in the pan and sprinkle with a little vanilla sugar. Bake in an oven preheated to 180 °C (350 °F) until the milk crust is nicely golden.
Tip: Use a high-sided baking pan or a large baking dish so the 0.5 l of milk does not spill when you put it in the oven. Press the edges of the strudel firmly together to keep the filling from leaking into the milk.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 415 kcal
- Protein
- 13 g
- Carbohydrates
- 50 g
- of which sugars
- 25 g
- Fat
- 18 g
- of which saturates
- 11 g
- Fiber
- 1.1 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tvarohový závin s hrozienkami a kyslou smotanou
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