Imagine a dessert so irresistibly delicious that it transports you straight to a cozy German kitchen, where traditional flavors meet modern culinary magic. Our Quark Strudel with Peach and Raspberry is not just a recipe—it's a delectable journey of creamy quark, sweet peaches, and tangy raspberries wrapped in a perfectly golden, buttery pastry. Whether you're a baking enthusiast or a dessert lover looking to impress, this strudel promises to be your new weekend showstopper that will have everyone asking for seconds!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: German
Serves: 6 servings
Ingredients
- 250g quark
- 150g flour
- 100g butter
- 200g peaches (fresh or canned)
- 100g raspberries
- 1 egg
- 50g sugar
Instructions
- Preheat your oven to 180°C (350°F). This will ensure that your strudel bakes evenly and thoroughly.
- In a large mixing bowl, combine 150g of flour and 50g of sugar. Mix them together until they are well incorporated.
- In a separate bowl, melt 100g of butter. Once melted, allow it to cool slightly before adding it to the flour and sugar mixture.
- Add 1 egg to the mixture and mix until a dough forms. If the dough is too sticky, you can add a little more flour until it reaches a manageable consistency.
- Lightly flour a clean surface and roll out the dough into a rectangle, approximately 5mm thick. Make sure to keep the surface and the dough lightly floured to prevent sticking.
- Prepare the filling by cutting 200g of peaches into small cubes. If using canned peaches, ensure they are well-drained before chopping.
- In a medium bowl, combine the quark, chopped peaches, and 100g of raspberries. Gently fold the ingredients together until they are evenly mixed. Be careful not to mash the raspberries.
- Spread the quark mixture evenly over the rolled-out dough, leaving a small border around the edges to prevent spilling.
- Carefully roll the dough from one long side to the other, creating a tight log. Make sure to seal the edges well to keep the filling from leaking out during baking.
- Transfer the rolled strudel onto a baking sheet lined with parchment paper. If desired, brush the top of the strudel with a little melted butter for a golden finish.
- Bake the strudel in the preheated oven for approximately 35 minutes, or until the pastry is golden brown and crispy.
- Once baked, remove the strudel from the oven and allow it to cool for a few minutes. Slice it into portions and serve warm, optionally dusted with powdered sugar.
Tips
- Temperature is Key: Ensure your ingredients are at room temperature for the best dough consistency.
- Don't Overmix: When combining ingredients, mix just until incorporated to keep the dough tender.
- Flour Power: Keep your work surface lightly floured to prevent sticking and make rolling easier.
- Filling Balance: Drain fruits well to prevent a soggy bottom in your strudel.
- Seal the Deal: Pinch the edges of your strudel carefully to prevent filling from leaking during baking.
- Golden Finish: Brush with egg wash or melted butter for a beautiful, glossy top.
- Cooling is Crucial: Let the strudel rest for a few minutes after baking to set the filling and make slicing easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
