Strukli with Lavantaller banana apple and elderberry

Crispy, sweet and sour, this strudel is cooked in water rather then baked in the oven, a surprising different bite.


* the dough for the Strukli

  • 250 grams of flower
  • 1 egg
  • salt
  • 1/8 l of lukewarm water
  • 20 grams of oil
  • oil to spread on the dough (sunflower oil for instance)

* the filling

  • 250 grams of quark (a fat percentage of 20%)
  • 60 grams of icing sugar
  • 2 egg yolks
  • 10 grams of cornstarch
  • 1 tablespoon of semolina
  • lemon and orange peel
  • 20 grams of melted butter
  • 60 grams of raisins
  • 2 tablespoons of sour cream
  • butter to cover

* the garnish

  • 150 grams of breadcrumbs
  • 2 tablespoons of butter
  • 3 Lavanttaler banana apples (sweet apples)
  • ¼ l of apple juice
  • 70 grams of granulated sugar
  • a clove and a teaspoon of honey
  • 1 teaspoon of cornstarch
  • elderberry jelly


* the dough for the Strukli

Mix all the ingredients and knead it to a firm dough. Puff it up, spread the oil on the dough and leave it to rest under a warm metal dish or bowl.

* the filling

Mix all the ingredients together.

Open the dough and stretch it out on a Strudel cloth, you can use a table cloth or a large towel instead.
Cover the 1/3 of the dough with the filling and spread the butter on the remaining part of the outstretched dough, cut the thicker edges off. Gently lift the cloth from the covered side of the dough and roll it to obtain a nice roulade.
Use a long wooden spoon to portion the roulade to your desired size and press firmly to nicely close the separate strudels. Make sure they are nicely sealed to prevent them from opening during the cooking.
Cook the Strukli in salted boiling water until they rise to the surface.

* the garnish

Fry the breadcrumbs with the honey and a nice pinch of the granulated sugar in the butter. Peal the appels and cut them in little cubes of about 5 by 5 mm big.
Bring the apple juice to boil with the clove and the rest of the sugar, add the pieces of apple and leave it to boil for 5 minutes. Use the cornstarch to thicken the compote.

Present the Strukli on a plate with the apple compote and the elderberry jelly, finish it up with the crunchy breadcrumbs.

Guten Appetit!

Recipe credit to Sissy Sonnleitner

Also try the typical Carinthian main from the same episode, the Roulade of charr with Gailtaler Speck, paprika and white maize.