Apple strudel with poppy seed quark

Ingredients

Directions

1. 1

   Melt 20 g butter and let it cool down. Put flour and salt in a bowl and make a depression in the middle. Pour egg yolk and butter into the hollow. Using the dough hooks of the hand mixer, mix from the middle and gradually add approx. 1/8 litre of lukewarm water. Continue stirring until the dough separates as a lump from the bowl rim. Remove from the bowl, continue kneading with your hands and beat several times on the work surface until the dough is soft and smooth. Form the dough into a ball. Rinse a bowl with boiling water and put it over the dough. Leave to rest for about 1 hour.

2. 2

   In the meantime wash, peel and quarter 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 yolk, 50 g sugar, 30 g soft butter and lemon peel until creamy. Stir in quark, starch and poppy seed mixture. Beat the egg whites until stiff, pour in the rest of the sugar. Fold into the quark mixture. Melt the rest of the butter and let it cool down. Dust a large kitchen towel with flour and roll out the dough thinly into a rectangle (approx. 55x70 cm). Spread the dough thinly with butter and sprinkle breadcrumbs on it except for a rim of about 4 cm. Spread the quark mixture on about 2/3 of the dough surface. Also leave a free edge. Spread apples on the quark filling. Lift the cloth from the narrow side where the filling is and roll up the strudel. Slide diagonally, seam side down, onto a baking tray lined with baking paper, fold in sides. Brush the strudel with butter and bake in the preheated oven, 2nd shelf from below (electric oven: 225 ° C/ gas: level 4) for 30-40 minutes. Brush 1-2 times with remaining butter.

3. 3

   Dust a large kitchen towel with flour and roll out the dough thinly into a rectangle (approx. 55x70 cm). Spread the dough thinly with butter and sprinkle breadcrumbs on it except for a rim of about 4 cm. Spread the quark mixture on about 2/3 of the dough surface. Also leave a free edge. Spread apples on the quark filling. Lift the cloth from the narrow side where the filling is and roll up the strudel. Slide diagonally, seam side down, onto a baking tray lined with baking paper, fold in sides. Brush the strudel with butter and bake in the preheated oven, 2nd shelf from below (electric oven: 225 ° C/ gas: level 4) for 30-40 minutes. Brush 1-2 times with remaining butter. Cover the strudel at the end of the baking time if necessary. Grate marzipan for the sauce. Stir the sauce powder with approx. 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, remove from the heat 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 icing sugar and decorate with apple wedges as desired. Serve warm with the marzipan vanilla sauce. Results in about 16 pieces

4. 4

   Cover the strudel at the end of the baking time if necessary. Grate marzipan for the sauce. Stir the sauce powder with approx. 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, remove from the heat 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 icing sugar and decorate with apple wedges as desired. Serve warm with the marzipan vanilla sauce. Results in about 16 pieces

5. 5

   Waiting time approx. 45 minutes