Topfenstrudel (Quark Strudel)

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.

   Uns 2 min

2. 2

   If using, place the raisins in a small bowl and pour the rum over them to soak.

   Uns 10 min

   Nota de cuina: Soaking the raisins makes them plump and flavorful. You can use warm water if you prefer to omit the rum.

3. 3

   Melt the butter for the filling in a small saucepan over medium heat, then add the breadcrumbs and toast, stirring frequently, until golden brown and fragrant. Set aside to cool completely.

   Uns 5 min

   Nota de cuina: Toasted breadcrumbs absorb excess moisture from the filling, preventing the pastry from becoming soggy.

4. 4

   In a large bowl, combine the quark, granulated sugar, egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

   Uns 3 min

5. 5

   Stir the drained raisins and cooled, toasted breadcrumbs into the quark mixture.

   Uns 1 min

6. 6

   In a separate, clean bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form.

   Uns 3 min

   Nota de cuina: Make sure the bowl and beaters are completely free of fat or grease, which can prevent the egg whites from whipping properly.

7. 7

   Gently fold the beaten egg whites into the quark mixture in two or three additions until just combined. Be careful not to overmix and deflate the whites.

   Uns 2 min

8. 8

   Unroll the phyllo dough on a clean, dry work surface. Cover the stack with a slightly damp kitchen towel to prevent it from drying out as you work.

   Uns 1 min

9. 9

   Place one sheet of phyllo on the prepared baking sheet and lightly brush it all over with some of the melted pastry butter. Lay another sheet on top and repeat the brushing process until all sheets are stacked.

   Uns 5 min

   Nota de cuina: Work quickly but gently as phyllo is very delicate and can tear easily.

10. 10

    Spread the quark filling evenly over the top phyllo sheet, leaving a 5cm (2-inch) border on the long sides and a wider 8cm (3-inch) border on the short sides.

    Uns 2 min

11. 11

    Fold the short ends of the pastry over the filling. Then, starting from one of the long sides, carefully roll the strudel up into a log.

    Uns 2 min

    Nota de cuina: If you assembled the phyllo stack on a kitchen towel, you can use the towel to help lift and roll the strudel tightly.

12. 12

    Ensure the strudel is seam-side down on the baking sheet. Brush the top and sides generously with the remaining melted butter.

    Uns 1 min

13. 13

    Bake for 30-35 minutes, or until the pastry is deep golden brown and crisp.

    Uns 35 min

14. 14

    Let the strudel cool on the baking sheet for at least 10 minutes before carefully transferring to a wire rack. Slicing it while too hot will cause the filling to run out.

    Uns 10 min

15. 15

    Dust with powdered sugar just before serving, if desired.