Apricot Quark Strudel

Name: Apricot Quark Strudel
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 Apricots; 25 g Pistachio kernels; 350 g Low-fat curd; 1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf); 80 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 TABLESPOON Lemon juice; 10 g Cornstarch; 60 g Butter; 3 TABLESPOONS Breadcrumbs; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3 Apricots
25 g Pistachio kernels
350 g Low-fat curd
1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf)
80 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 TABLESPOON Lemon juice
10 g Cornstarch
60 g Butter
3 TABLESPOONS Breadcrumbs
baking paper

Directions

1
Wash the apricots, grate them dry and halve them. Stone the apricots and cut them into pieces. Chop the pistachios roughly. Put the curd cheese on a damp tea towel and squeeze it hard. Put quark in a sieve and let it drain for about 30 minutes.
2
Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Mix sugar, vanillin sugar and egg. Stir in drained quark, lemon juice and starch. Melt butter in a small pot.
3
Unfold 4 strudel dough sheets. Place one sheet on a slightly damp tea towel. Brush with some butter and place the second sheet on top, offset by 90°. Do the same with the 3rd and 4th sheet.
4
Spread the front half of the strudel with the quark mixture. Spread apricot pieces and half pistachios on top. Brush the dough with part of the butter and sprinkle with the breadcrumbs. Whip two ends of the dough a little bit over the filling.
5
Roll up the strudel with the help of the cloth. Place diagonally on a baking tray lined with baking paper. Brush with remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.