Almond and apple braid

  • 400 g Lean quark
  • 6 EL Milk
  • 6 EL oil
  • 1/2 TL Salt
  • 75 g Sugar
  • 2 Eggs (Size M)
  • 500 g flour
  • 1 packet baking powder
  • 375 g sour apples
  • 75 g chopped almonds
  • 75 g Raisins
  • 1 TL Cinnamon
  • 150 g marzipan raw mass
  • 40 g Almond leaves
  • 150 g Icing sugar
  • 2-3 EL lemon juice
  • flour
  • cling film
  • baking paper
  • Parchment paper
60 minutes
Put the quark, milk, oil, salt, sugar and 1 egg in a mixing bowl. Mix the flour and baking powder. Mix half with the quark mixture. Work in the rest of the flour with the dough hook of the hand mixer.
Wrap in cling film, chill briefly. In the meantime, peel and halve the apples and cut out the core. Cut the apples into pieces. Mix with almonds, raisins and cinnamon. Cut the marzipan into small cubes.
Roll out the dough on a lightly floured work surface into a rectangle of 60 x 40 cm and cut it in half lengthways. Spread the marzipan cubes and apple mixture on both strips of dough. Leave a small edge uncovered.
Separate the egg. Brush the edge of the pastry with beaten egg white and roll up the pastry lengthways. Squeeze the rolls of dough together at the top and wrap them around each other. Also press the ends of the dough together well. Braid on one withPlace a baking sheet lined with baking paper.
Beat the egg yolks with a little water and brush the braid with it. Sprinkle with flaked almonds. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 45 minutes. Cover with parchment paper for the last 10 minutes if necessary.
Remove the almond and apple plait from the tray and place on a wire rack to cool a little. Mix together lemon juice and powdered sugar. Brush the braid with it. Makes about 20 pieces.
1 portion approx:
  • 310 kcal
  • 1300 kJ


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