This buttery strudel filled with peach, raspberry and quark is light, zesty and addictive. It's the summer counterpart to the Austrian winter classic apple strudel.
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, you can substitute with full-fat Greek yogurt or Skyr in this recipe.
Curious about making quark at home? I share a tutorial in my German cooking and baking membership! It took me about 10 years to get my method just right and now I get to have quark whenever I want it!
Why you will love it!
- 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.
- Serve with ice cream! Some think strudel should be served with vanilla sauce instead of ice cream, but ice cream is the way to go I think, especially in summer time! This brings me right back to hiking in Südtirol with my Mama and sister.
More Austrian Recipes
I love Austrian food just as much as I love German food, which is why I made room for a few favorites on this German food blog!
Those favorites include the traditional Austrian apple strudel, this Austrian meat and cheese board, this Austrian banana cream cake or the famous Kaiserschmarrn!
Quark Strudel with Peach and Raspberry
Ingredients
Strudel Dough
- 250 g all purpose flour plus more to roll out the dough
- 2 g salt
- 1 egg
- 100 ml luke warm water
- 20 ml avocado oil or other flavor neutral oil + more to cover the kneaded dough
- 30 g butter for brushing on the dough
Quark Filling
- 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 teaspoon pure vanilla extract
- 20 ml rum I love using STROH!
- 1 pinch salt
- 25 g cornstarch
- 50 g butter
- ½ lemon organic, zest only
- 30 g breadcrumbs
- 110 g fresh peach diced into ½ inch cubes
- 125 g raspberries fresh or frozen
Instructions
- 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 tablespoon 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 teaspoon pure vanilla extract, 20 ml rum, 1 pinch salt, 25 g cornstarch, 50 g butter, ½ 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!
Hamburg Zanzibar
Thank you for sharing this wonderful blog
bELYNDE
Hello Sophie,
A dear friend of mine who has since passed away used to make this fabulous German coffee cake with sour cream in the batter and streusel swirls inside. I would love to make it for my husband who is German and Austrian. Do you have any recipes like this?
Thank you so much.