Quark Strudel with Cherries and Apples

Put the flour and salt into a large bowl.

Beat the egg, liquid butter and vinegar together and add to the flour.

Use a fork (or your hands) to combine everything, gradually adding about 50 ml warm water until a dough forms.

Knead the dough by hand for at least 10 minutes until it is smooth and elastic.

Strike the dough several times on the work surface, then shape it into a ball and lightly brush it all over with oil.

Let the dough ball rest under a warmed bowl for about 30 minutes.

For the filling, wash and pit the cherries. Peel and coarsely grate the apples.

Toss the cherries and apples with sugar and lemon juice.

Stir the quark with the vanilla sugar until smooth.

Roll the dough into a rectangle on a lightly floured surface, place it on a tea towel dusted with flour and brush it thinly with oil.

Slide your palms under the dough and slowly stretch it until the pattern of the cloth shows through.

Preheat the oven to 150 °C (fan).

Spread the fruit mixture over the stretched dough and distribute the quark on top, leaving about a 2 cm border all around.

Fold the edges inward, then use the cloth to carefully roll up the strudel and place it seam-side down on a baking sheet lined with parchment paper.

Beat the milk and egg together and brush the strudel with the mixture.

Bake the strudel for about 30 minutes until golden brown.