1. Melt the butter. Brush 2 sheets of pastry with the melted butter and place them slightly overlapping on a baking tray lined with greaseproof paper, then add another two sheets also overlapping and brushed with butter. Continue in this way until all the pastry sheets have been used up. Turn over the edges of the pastry sheets to form a rim about 2 cm thick and brush with the remaining butter.
2. Stir together the low-fat curd cheese, eggs, sugar, maple syrup, pudding powder, lemon juice and zest until smooth. Cut the prunes into slices or pieces. Spread the quark mixture over the strudel pastry, leaving the edges free. Distribute the prunes over the top. Bake the strudel on the bottom shelf of a preheated oven (electric oven: 175°C/fan: 150°C) for 20-25 minutes. Dust with icing sugar to serve.

Tip: How to make your own strudel pastry: Mix 250 g flour, 1/2 level tsp salt, 125 luke warm water, 1 tbsp butter and 1 egg into a smooth dough. Dust with flour and wrap in cling film and then allow to rest for about 1 hour. Dust a large tea towel thinly with flour. Roll out the dough as thinly as possible into a square shape (approx. 50 x 50 cm), cut the dough into quarters. Melt 80 g butter. On the baking tray, pull out one quarter of the dough with your hands (approx. 30 x 40 cm) and brush with butter. Do the same with the other quarters of the dough and lay on top of each other. Roll up the edges about 2-3 cm and finally brush with butter.