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Fast Relief for Dry Skin - Glysolid Skin Cream

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Number of Servings: 6
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Quark-Heidelbeer-Strudel   (Quark Blueberry Strudel)

1 stick Butter
1 cup Powdered Sugar
1 teaspoon Vanilla Sugar
Pinch of Salt
Zest from 1 Lemon
3 Eggs
2 cups (500g) Quark
1/2 cup (125g) Sour Cream
1 cup fresh Blueberries

For the Strudel Dough:
Strudel Dough Recipe 1
Strudel Dough Recipe 2
or 1 package (2 sheets) Frozen Puff Pastry

Plus about 1/2 stick Melted Butter for brushing the dough

Preheat oven to 350°F. Using a stand mixer with paddle attachment (or a hand-held mixer), combine the butter, sugar, vanilla sugar, salt, and lemon zest until creamy. Beat in the eggs, one at a time (making sure one egg has been completely absorbed before adding the next one). Beat in the Quark. Fold in the sour cream.

If making fresh strudel dough, follow the instructions for preparing and stretching the strudel dough. If using frozen puff pastry, allow dough to thaw but the puff pastry sheets should still be cold.

For fresh dough, arrange a 2-inch thick strip of filling across one end of the dough (short side of rectangle), leaving about a 1 inch border from the edges. Top filling with blueberries.

For frozen puff pastry, arrange half of the filling across one end of the dough (short side). Top filling with blueberries. Repeat using the second sheet of puff pastry.

Brush the edges of the dough with melted butter. Fold over the sides of the dough, then roll up the dough to form a strudel.

Line a baking sheet with parchment paper. Place strudel(s) on the baking sheet and brush with melted butter. Bake strudels for 40-50 minutes, or until golden brown.

Serve with a Vanilla Sauce. Dust with powdered sugar before serving.

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