Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)

Dough

• 250 g Plain flour
• 1 pinch Fine sea salt
• 2 tbsp Sunflower oil
• 125 ml Water, lukewarm

Filling and finishing

• 80 g Unsalted butter
• 80 g Sultana
• 500 g Quark cheese
• 120 g Caster sugar
• 2 Egg, large
• 2 tsp Vanilla extract
• 1 medium Lemon, unwaxed if possible
• 2 tbsp Icing sugar

1. Tip the plain flour into a mixing bowl and stir in the fine sea salt. Add the sunflower oil and most of the water, then mix to a shaggy dough, adding the remaining water only if it looks dry. Knead for 8 to 10 minutes until smooth and elastic.
2. Shape the dough into a ball and lightly oil the surface with a touch more sunflower oil from the measured amount on your hands. Cover the bowl and rest the dough at room temperature for 45 minutes so it relaxes and stretches easily.
3. Meanwhile, melt the unsalted butter in a saucepan over low heat, then take off the heat. Set aside 2 tbsp of the melted butter for brushing the top later. Heat the oven to 190°C (375°F) and set a baking tray aside.
4. Put the quark cheese in a bowl with the caster sugar, eggs and vanilla extract. Finely zest the lemon into the bowl, then add 1 tbsp lemon juice and whisk until smooth. Stir in the sultanas.
5. Lightly flour a large work surface and roll the dough out as thinly as you can. Then use the backs of your hands to gently stretch it, working from the centre outwards, until it is paper-thin and you can almost see the surface through it. Trim any thick edges if needed.
6. Brush the stretched dough with most of the melted butter, leaving a 2 cm border. Spoon the quark filling in a long strip along one long edge, keeping the border clear. Roll up tightly, tucking in the ends as you go, and place seam-side down on the baking tray.
7. Brush the strudel all over with the reserved melted butter. Bake for 30 to 35 minutes until deep golden and crisp, and the filling feels set when you gently press the centre. Cool for 10 minutes before dusting with icing sugar and slicing.

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