Almond and apple plait
easy
60 mins
60 mins
Ingredients
- 400 g Low-fat curd
- 6 TABLESPOONS Milk
- 6 TABLESPOONS Oil
- 1/2 TEASPOON Salt
- 75 g Sugar
- 2 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 375 g sour apples
- 75 g chopped almonds
- 75 g Raisins
- 1 TEASPOON Cinnamon
- 150 g Marzipan raw mass
- 40 g Almond leaves
- 150 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp parchment paper
Directions
- 1
Put the quark, milk, oil, salt, sugar and 1 egg in a mixing bowl. Mix flour and baking powder. Mix half with the quark mixture. Fold in the remaining flour with the dough hooks of the hand mixer.
- 2
Wrap in cling film and chill briefly. In the meantime peel and halve the apples and cut out the core. Cut apples into pieces. Mix with almonds, raisins and cinnamon. Cut marzipan into small cubes.
- 3
Roll out the dough on a lightly floured work surface to a rectangle of 60 x 40 cm and cut in half lengthwise. Spread marzipan cubes and apple mixture on both dough strips. Leave a small edge uncovered.
- 4
Separate the egg. Spread the edge of the dough with beaten egg white and roll the dough lengthwise. Press the top of the dough rolls together and wrap around each other. Press the ends of the dough well together as well. Put the plait on a baking tray lined with baking paper.
- 5
Beat the egg yolks with a little water and brush the plait with it. Sprinkle with flaked almonds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes. If necessary, cover with parchment paper for the last 10 minutes.
- 6
Remove the almond and apple plait from the baking tray and let it cool slightly on a cake rack. Mix lemon juice and icing sugar. Spread the plait with it. Makes about 20 pieces.
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