German Strudel Recipe is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire

Ingredients:

A fireproof circular shape

(Ø 28 cm) or 1 baking sheet

Basic pastry recipe

125 g flour

1 pinch salt

70 g water

1 tablespoon oil

Filling

500 g fat quark

2 eggs (size M)

75 g granulated sugar

25 g of room temperature butter

Bourbon 1 teaspoon vanilla sugar

Abrasion of 1 untreated

Orange

1 pinch salt

50 g raisins

to taste 20 g Rum

also

Butter for greasing

Flour for editing

50 g melted butter

Powdered sugar for dusting

Method:

1. For the pastry flour in a bowl with salt, Water and oil with a hand mixer or food processor Knead into a smooth dough. The dough into a Ball shape, wrap in plastic wrap at room temperature about 2 hours to rest.

2. For the filling, let the curds drain in a sieve and pass through the sieve. With a hand mixer or a Food processor with sugar, the eggs, butter, vanilla sugar, Orange abrasion and salt until fluffy. The curd under Stir the egg yolk mixture, then fold in the raisins. Refine to taste with rum.

3. Preheat the oven to 180 ° F. Top and bottom heat. The Dish with butter or line a baking sheet with parchment paper and the butter slightly in the middle. The pastry on a lightly floured surface with a Rolling pin roll out as far as possible. Lay a large sheet, lightly flour, remove the dough out very thin and with some melted butter.

4. The cheese filling lengthwise on the lower third of the Swirl spread the sides and fold the mixture with a Wrap dough as a package. Using the vortex of the cloth Roll up and into the prepared pan or on greased Parchment paper with the seam side down.

5. Put something in the form turn and brush with some melted butter. Bake in preheated Oven the form on the grill or the oven tray also bake on middle rack about 35 minutes. After Baking with the remaining butter, spread slightly cool and dust with powdered sugar can be.