This is a summery take on a wintery dessert from Austria. This Peach and Raspberry Quark Strudel is light, zesty and addictive.
Quark Strudel with Peach & Raspberry
About this Recipe
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Never have I ever said no to strudel before. Whether that be my favorite Apfelstrudel, which is the most classic version of a strudel and one of Austria’s signature dishes, or this summery version featuring a light and zesty quark filling and fresh peaches and raspberries aplenty! If you can’t easily find quark and don’t want to make your own quark, you can substitute with full-fat Greek yogurt or Skyr in this recipe. It will get you close! You can also shop for Wünder Creamery Quark online and have it shipped to you! Use code ‘Sophie15’ for 15 percent off your order. My favorite flavors besides plain (because it’s so versatile) are coffee and vanilla (with a hint of coconut)! It’s the creamiest, least tart quark out there!
Inspired by ripe summer peaches and my favorite pink berries, this peach and raspberry strudel came to life. It’s great made in advance, then served up quickly in slices with some homemade whipped cream and good quality vanilla ice cream. I heat mine in the microwave for just a little bit to get that desired ‘just out of the oven’ feel and a lighter texture than eating it cold out of the fridge. Some think Apfelstrudel should be served with vanilla sauce instead of ice cream (use the vanilla sauce recipe from my Dampfnudeln in that case), but ice cream is the way to go I think, especially in summer time! I love using Alden’s or Talenti vanilla bean ice cream! This brings me right back to hiking in Südtirol with my Mama and sister.
Scroll on down for the recipe, now in printable version.
Quark Strudel Essentials
You are reading this correctly! The first EVER Rumtopf recipe is hitting the blog with this extremely delicious, tropical punch! It’s my take on a Jamaican Rum Punch – Rumtopf style! Since I dilute my 160 proof STROH rum with juice to bring down the overall alcohol content, I use the same amount of Rumtopf liquids in my punch recipe as I normally would. Oh my, it’s delicious! And addictive! If you also would like to steal from your Rumtopf a little early (let’s just call it making more room for some new fruit), then make this drink NOW and save the rest of your Rumtopf for when it gets cold. LOVING this recipe.
To make 6 servings (add a little extra grenadine syrup when serving):
– 2 cups pineapple juice
– 2 cups orange juice (instead of using the combination of orange juice and pineapple juice, feel free to switch things up by using other juices such as peach juice, mango juice. I also love using Whole Food’s orange pineapple banana juice – available in the refrigerated section)
– 1/4 cup fresh lime juice
– 3 Tablespoons grenadine (plus more for serving)
– 1 1/2 cups STROH Rumtopf liquids
– Garnishes (rumtopf fruit and maraschino cherries)
more Strudel Recipes
Homemade Milch eis
Summertime is not quite yet over! Shoot, in Kansas City we’re living through the hottest phase yet! Make sure to subscribe to my blog now, so you’re not missing out when this new refreshing German milk ice cream recipe goes live!
Quark Strudel with Peach and Raspberry
- 2 eggs
- 500 g quark you could also use light sour cream or full fat greek yogurt (5%) if you can't find quark or don't want to make your own
- 130 g powdered sugar
- 1 tsp pure vanilla extract
- 20 ml rum I love using STROH!
- 1 pinch salt
- 25 g cornstarch
- 50 g butter
- 1/2 lemon organic, zest only
- 30 g breadcrumbs
- 110 g fresh peach diced into 1/2 inch cubes
- 125 g raspberries fresh or frozen
- Preheat oven to 375° F (190° C). Combine all ingredients and knead by hand or with an electric mixer until a smooth consistency is achieved and it easily peels away from your skin and work surface or the inside of the dough hook and the mixing bowl. Shape the dough into a ball, place in a bowl just big enough to fit it, then pour oil over it until half of the dough is covered, give it a nice oil bath. Cover and let stand for 30 minutes. Side note: this helps tremendously with establishing the perfect amount of consistency for the dough!250 g all purpose flour, 2 g salt, 1 egg, 100 ml luke warm water, 20 ml avocado oil
- Remove dough from oil bath and dip in flour from all sides. Spread out a thin, cotton kitchen towel over your work surface and dust in flour. Transfer dough to the middle of the kitchen towel and, using a rolling pin, roll out to a rectangular shape close to the size of the kitchen towel. Carefully pull the dough using the back of your hands until it’s almost see-through. Brush with 1 Tbsp of the melted butter.30 g butter
- For the filling, separate the egg whites and yolks and beat the whites with a pinch of salt until stiff. Beat the egg yolks in a separate bowl with the quark, rum, butter, vanilla, sugar and cornstarch. Add the lemon zest. Finally stir in the breadcrumbs and carefully fold in the beaten egg whites.2 eggs, 500 g quark, 130 g powdered sugar, 1 tsp pure vanilla extract, 20 ml rum, 1 pinch salt, 25 g cornstarch, 50 g butter, 1/2 lemon, 30 g breadcrumbs
- Add the filling to the rolled out dough and spread out, leaving 2 inches (4 cm) on each side. Distribute tehe fruit over the filling. With the help of the kitchen towel, first fold in the shorter edge on each side, then the longer edges. Now roll the entire strudel into a long log, then transfer to a baking sheet covered in parchment paper (the kitchen towel is your best friend for transferring your strudel). Brush with more melted butter (the other Tablespoon).30 g butter, 110 g fresh peach, 125 g raspberries
- Bake at 375° F (190° C) for 40ish minutes until starting to brown (check 30 minutes in and if your quark strudel is getting too brown, cover with some foil for the remaining 10). Remove from oven and let rest for 30 minutes before cutting, dusting with powdered sugar and serving with vanilla ice cream and whipped cream. Lecker!
I received compensation from Wünder Creamery Quark and Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.