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Styrian Grape and Quark Strudel | Crispy & Juicy
4
(1)
55 min
Under an hour
Gurkerl Küche
Ein traditioneller Mehlspeisen-Genuss zur herbstlichen Weinlese: Saftige Weintrauben und eine cremige Topfen-Sauerrahm-Füllung vereint in knusprig gebackenem Blätterteig frisch aus dem Backrohr. Vollendet mit feinen Mandelblättchen und Staubzucker.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper.
Wash the seedless grapes, pluck them from the stems, pat thoroughly dry, and cut in half.
Gently melt the unsalted butter and allow it to cool slightly.
Chef's tip
For a particularly pretty play of colours, mix red and white seedless grapes.
Serve the strudel traditionally with freshly whipped cream or vanilla ice cream.
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