This is recipe for Thomas Haas' popular rhubarb strudel, using a traditional puff pastry. Buy a high-quality frozen puff pastry at your favourite grocery store, and fill it with a sweet quark cheese filling and naturally tart fresh rhubarb. Serve with vanilla ice cream.
In a large bowl, toss rhubarb with rest of the ingredients and macerate overnight.
Preheat oven to 300 F.
Place rhubarb in oven-proof bakeware and cover with tinfoil. Bake for 15 to 20 minutes, stirring every 10 minutes or so, until rhubarb is tender.
In a large bowl, mix all ingredients together until smooth.
Preheat oven to 375 F.
Roll puff pastry into 10”x16” square, about 1/4" thick.
Cut into 2 sheets:6”x16” (top layer) and 4”x16” (bottom layer).
Spread quark filling on top of bottom layer of pastry, making sure to leave ½” border on each side.
Evenly spread a layer of rhubarb filling on top of quark filling.
Brush borders of the puff pastry lightly with water.
In a small bowl, combine egg, milk and salt.
Place top layer of pastry over, and lightly brush the top of the strudel with egg wash.
sprinkle generously with a mixture of cinnamon sugar on the top.
Pierce the top of the strudel with a fork to let the steam escape the pastry.
Place the strudel on a lined baking sheet and bake the strudel for 30 to 40 minutes, or until golden brown.
- 8 Servings