Ingredients
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For the Dough
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12⁄3 cups all-purpose Flour
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1 pinch Salt
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2 tablespoons Oil
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1 room temperature Egg
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4 tablespoons melted Butter
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parchment paper
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For the Filling
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1 organic Lemon
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4 tablespoons soft Butter
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1 pinch Salt
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1⁄3 cup Sugar
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2 Egg
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7oz (200g) low-fat Ricotta Cheese
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2⁄3 cup Sour Cream
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¼ cup all-purpose Flour
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3 tablespoons ground Hazelnuts
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For the Icing
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3 tablespoons Sugar
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2 Egg
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½ cup Milk
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½ cup heavy Cream
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confectioners’ Sugar
Directions
Steps
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1
Done
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For the dough, mix the flour, salt, oil, egg yolk, and 1⁄3 cup lukewarm water in a bowl. Firmly knead the dough for at least 5 minutes, then form into a ball. With interlocked fingers, schleifen the dough: With even, circular motions, lightly knead the dough until it has a velvety and smooth surface. Brush with a bit of oil, place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes. |
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2
Done
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In the meantime, prepare the filling: Wash a lemon with hot water, dry, and zest until you have 1 teaspoon. Beat the butter, lemon zest, salt, and 1 tablespoon sugar with an electric mixer until soft and creamy. Separate the eggs and set the egg whites aside. Beat in the egg yolks one at a time. Squeeze the excess moisture from the quark or ricotta using a dish towel, then also stir into the mixture together with the sour cream and flour. Beat the egg whites with the remaining sugar until stiff and fold into the filling. |
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3
Done
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Preheat the oven to 320°F (160°C) or 280°F (140°C) (convection oven). Line a baking sheet (or small roasting pan) with parchment paper greased with butter. Spread a large dish towel on a table and sprinkle with flour. Lightly roll out the dough on the towel then cut in half. Successively pull each half in all directions until thin. For this, insert your floured hands one at a time under the dough with the backs of your hands facing up. Carefully pull toward the edge of the table. Repeat this motion in all directions until the dough is very thin (you can cut off any thick edges). Brush on some of the melted butter and sprinkle with half the ground hazelnuts. Pour half the filling along the short edge of the dough, leaving a 1¼in (3 cm) wide border. Use the dish towel to help roll the strudel, then transfer to the baking sheet. Fill the second strudel using the same method and place next to the first. Bake on the middle oven rack for 45–50 minutes. |
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4
Done
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In the meantime, mix the sugar and eggs together. Bring the milk and cream to a boil and pour into the egg-sugar mixture, while stirring. Evenly pour the glaze over the strudels after 25 minutes in the oven and coat the strudels twice with the remaining melted butter first after 40 minutes and again once removed from the oven. Dust with confectioners’ sugar and serve hot, though it also tastes good cold. |
