Courtesy of Thomas Haas of Thomas Haas Chocolates and Pâtisserie.
ingredients
Rhubarb Filling
Quark Filling
directions
Cut rhubarb in rough ½-inch chunks.
Toss with rest of the ingredients and macerate overnight.
Place in an oven proof bakeware and bake in a 300ºF oven covered with foil for 15-20 minutes or until tender. Stir every 10 minutes or so.
Mix all ingredients together till smooth.
To Assemble: Preheat your oven to 375˚F. Roll the puff pastry into a square the size of 10 inches x 16 inches with a thickness of 2-3 mm.
Cut the sheet into 2 pieces, 6 inches x 16 inches (top layer) with the remaining being 4 inches x 16 inches (bottom layer).
Spread the quark filling on top of the 4 inches x 16 inches puff pastry sheet, making sure to leave a border of ½” on each side. Evenly spread a layer of the cooked the rhubarb on top of the quark filling.
Brush the borders of the puff pastry slightly with water.
Cover the strudel with the remaining puff pastry strip (6 inches x 16 inches).
Lightly brush the egg wash the top of the strudel (1 egg, 1 oz. milk, pinch of salt) and 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) or cut slants evenly into the pastry using a scissor.
Place the strudel on a lined baking sheet and bake the strudel for 30-40 minutes or until golden brown.
To Serve: Serve warm with vanilla ice cream or leave at room temperature before serving.