This is a traditional recipe - the way my mum prepares it and my grandma used to make it. It's very yummy and makes a great, vegetarian dessert or snack. It's a little similar to cheesecake in flavours.
Prepare the filling first. In a bowl, mix the quark, the eggs, the sugar, the vanilla sugar, the raisins and the lemon zest until combined. If its too runny, add a tablespoon of semolina.
Melt the butter until it's runny and add mix the sour cream (or creme fraiche) in. Lay out the first layer of filo pastry on a clean kitchen towel. With a brush, start applying the mixture with great big streaks, all over the filo pastry sheet. Take another sheet, place it on the first one and repeat applying the mixture. Keep doing this with 4 sheets.
Before placing the filling on the pastry sheet, sprinkle the semolina directly on the part of the sheet where the filling will go. See photo.
Nearly arrange half of the quark mixture on the semolina line.
With the help of the kitchen towel, start rolling up your strudel. Fold theplace it on a ends so it won’t leak. Brush the top of the strudel with the butter and sour cream mixture.
Place it on a baking tray lined with baking paper. On 200C, bake it for 30 minutes.
Repeat the same with the second strudel.