As the Queen of Quark, I’m always trying new out new Quark recipes, but I especially like sharing my Royal Quark Strudel with family and friends who drop by the castle, particularly on holidays (but in all honesty any occasion is perfect for this dessert).
Strudel dates back centuries ago, and is a layered German pastry rolled into a swirl. The German word strudel literally means “whirlpool” or “eddy”. It was the way poor German peasants fed their families.
Today, strudel can be found throughout the world, though versions may deviate slightly from its original form and intention.
This particular recipe aims to stay true to the original strudel concept, in that it’s sweet and is made from scratch. It also contains Quark cheese, which has no shortage of amazing qualities.
This strudel serves 12, so there will be plenty to go around if you’re making this recipe for friends and family.
The former are rich in antioxidants, and are high in fiber and vitamin C, and they help cleanse the kidneys. The latter contain calcium, phosphorous, magnesium and can help fight cancer.
They give this strudel a citrusy bite that is appealing, but not overpowering due to the countering sweetness of the pudding and sugar.
The almond slivers also add protein, vitamin E, and fiber while also improving HDL levels as well.
The idea of making a strudel may seem daunting at first, but it’s actually quite easy.
Once you’ve followed all the steps, it only takes an hour or so to finish.
Royal Quark Strudel
For the dough
- 3 3/4 cups flour
- 1 egg
- 3 tbsp cooking oil
- 1 cup water
- 2 tsp vinegar
- 1/2 tsp salt
For the filling
- 1/2 cup raisins or cranberries
- 2 tbsp rum
- 1 egg, separated
- 1 1/3 cups Quark (homemade or store bought)
- 1 pack vanilla cook and serve Jell-O
- 1/4 cup sugar
- 3/4 cup whipped cream
- 1 1/4 cup almond slivers
- Preheat the oven to 400°F.
- Leave the raisins or cranberries to soak in a small bowl.
- In a large bowl, mix the flour, egg, oil, vinegar and salt to form a dough. Wrap it in saran wrap and let it cool in the refrigerator for 30 minutes.
- Mix the egg white, Quark, vanilla pudding (uncooked), sugar, and whipped cream until creamy. Add the raisins.
- On a floured kitchen towel, roll out the dough until it’s the same size as the towel. Spread the Quark filling on top, leaving 1.5 inches from each edge with no topping.
- Sprinkle the almond slivers over the Quark filling. Fold in the sides and, with the towel, make a roll.
- Place the strudel in a half-moon shape on the baking sheet and brush it with the egg yolk.
- Bake for 30 minutes, remove and let cool.