Oreo-raspberry strudel

Name: Oreo-raspberry strudel
Ingredients: 1 Vanilla pudding powder packet; 2 Flaked almonds; 1 Tante Fanny croissant dough roll; 50 g Melted butter; 375 g full-fat quark; 150 g Oreo cookie crumbs; 30 g Granulated sugar; 200 g Raspberries; Powdered sugar

The combination of the creamy quark filling, the crunchy Oreo cookie crumbs, and the sweet raspberries is irresistible.

The recipe is quite simple and you don't need many ingredients. This way, you can make the most delicious sweet strudel with Oreo and raspberries in just 45-50 minutes!

Ingredients

1Vanilla pudding powder packet

2Flaked almonds

1Tante Fanny croissant dough roll

50gMelted butter

375gfull-fat quark

150gOreo cookie crumbs

30gGranulated sugar

200gRaspberries

Powdered sugar

Preparation

Preheat the oven to 180°C (top and bottom heat).
Mix the crushed Oreo cookies with the melted butter and set aside.
Stir the quark with sugar and vanilla pudding powder until smooth.
Use the dough straight from the refrigerator and roll it out with the included baking paper.
First spread the crushed cookie crumbs over the dough, then the quark mixture.
Distribute the raspberries over the filling and roll the dough into a strudel.
Cut the strudel in half lengthwise and twist the two strands together.
Place the strudel with the baking paper on a baking tray and sprinkle with sliced almonds.
Bake for 45-50 minutes on the second rack from the bottom in the preheated oven until golden brown. If necessary, cover the top with aluminum foil halfway through baking.
Let the strudel cool, dust with powdered sugar as desired, and serve sliced.