Quark Strudel with Peach and Raspberry

5 from 6 votes

Quark Strudel with Peach and Raspberry

This is a summery take on a wintery dessert from Austria. This Peach and Raspberry Quark Strudel is light, zesty and addictive.

Prep Time20

Cook Time50

Resting Time1

Total Time2 10

Course: Brunch, Coffee, Dessert, Kaffee, Snack

Cuisine: Austrian, German

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Servings: slices

Calories: 258kcal

Equipment

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

Metric - US Customary

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!

Nutrition