Apple strudel with poppy seed curd

  • 150 g Butter
  • 250 g flour
  • 1 pinch salt
  • 2 Egg yolk (size M)
  • 750 g tart apples
  • 4 EL Lemon juice
  • 150 g Sugar
  • 2 Eggs (size M)
  • grated zest of 1/2 untreated lemon
  • 400 g Lean quark
  • 10 g Cornstarch
  • 1 Pack (250 g) ready-to-bake poppy seed filling
  • 100 g breadcrumbs
  • 100 g Marzipan raw mass
  • 1 Parcel 'Vanilla flavor' sauce powder for cooking
  • 600 ml milk
  • Icing sugar
  • kitchen towel and flour
  • baking paper
  • Apple slices
105 minutes
1 .
Melt 20 g butter and allow to cool. Put the flour and salt in a bowl and make a well in the middle. Put the egg yolks and butter in the well. Mix with the dough hook of the hand mixer from the middle and gradually add approx. 1/8 liter of lukewarm water. Keep stirring until the dough comes off the edge of the bowl as a lump. Remove from the bowl, continue kneading with your hands and beating several times on the work surface until the dough is soft and smooth. Shape the dough into a ball. Rinse a bowl with boiling water and place over the dough. Approx. Let rest for 1 hour. In the meantime, wash, peel and quarter the apples and cut out the core. Cut apple quarters into thin slices and mix with lemon juice and 75 g sugar. Separate the eggs for the filling. Mix egg yolks, 50 g sugar, 30 g soft butter and lemon zest until creamy. Stir in the quark, starch and poppy seed mixture. Beat the egg white until stiff, pour in the rest of the sugar. Fold under the quark mass. Melt the rest of the butter and let it cool down. Dust a large kitchen towel with flour and thinly spread the doughRoll out into a rectangle (approx. 55x70 cm). Spread a thin layer of butter on the dough and sprinkle with breadcrumbs up to an approx. 4 cm wide edge. Spread quark mixture on approx. 2/3 of the dough surface. Also leave a margin free. Spread the apples on the quark filling. Lift the cloth from the narrow side where the filling is located and roll up the strudel. Slide diagonally, with the seam side down, onto a baking sheet lined with baking paper, fold the sides. Brush the strudel with butter and bake in the preheated oven, 2nd rack from the bottom (electric stove: 225 ° C / gas: level 4) for 30-40 minutes. Brush with the remaining butter 1-2 times in between. If necessary, cover the strudel at the end of the baking time. Grate the marzipan for the sauce. Mix the sauce powder with about 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, take it off the stove and stir in the mixed powder with a whisk. Bring to the boil again briefly while stirring, stir in the marzipan. Dust the finished strudel with powdered sugar and decorate with apple wedges as desired. Serve warm with the marzipan vanilla sauce. Makes around 16 pieces
Waiting time approx. 45 minutes
1 Portion approx.:
  • 370 kcal
  • 1550 kJ
  • 11 g protein
  • 16 g fat
  • 44 g carbohydrates


Leave A Comment