Name: Homemade sour cream strudel – tender dough and two fillings without proofing
Prep time: 125 min
Cook time: 125 min
Total time: 125 min
Yield: 8
Ingredients: 150–200 g all-purpose flour; 25 g softened butter (or margarine); 125 g sour cream; 1 egg yolk (for brushing; can be mixed with a teaspoon of milk); 250 g soft quark (spreadable or crumbly); 1 packet vanilla sugar; 4–5 teaspoons powdered sugar (to taste); 30 g dried raisins (optional, pre-soaked in rum); 1–2 larger apples (coarsely grated); 1 packet cinnamon sugar (or 1 teaspoon ground cinnamon + sugar); 45 g ground nuts (optional)

Dough preparation In a bowl mix the all-purpose flour (150 g), softened butter and sour cream. Work into a smooth non-sticky dough, adding the remaining flour as needed. Wrap the dough in cling film and put it in the fridge for 1 h (or in the freezer for 20 min).

Preparing the fillings Quark: mix the quark, vanilla and powdered sugar, add the raisins. Apple: mix the grated apples with the cinnamon sugar and ground nuts.

Shaping the strudels Divide the chilled dough into 2 pieces. Roll both pieces on a floured surface into rectangles. Spread the quark filling on the first sheet, the apple filling on the second. Fold the edges of the dough inward and roll into a log. Transfer to a baking tray lined with parchment paper.

Baking Brush the surface with the beaten egg yolk. Bake in a preheated oven at 180 °C for 15 min, then reduce to 160 °C and finish baking for 30 min until golden.