Fast apple-marzipan strudel
very easy
50 mins
50 mins
Ingredients
- 1 pack of (120 g) pulled strudel dough (refrigerator shelf; e.g. from Aunt Fanny)
- 500 g sour apples (e.g. topaz)
- 50 g Butter
- 50 g ground almonds (without skin)
- 200 g cold marzipan paste
- 50 g Almond slivers
- 1 Egg Yolk
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Dishtowels
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Let the strudel dough rest for about 10 minutes at room temperature. Peel and quarter apples and cut out the core. Apples
- 2
Melt the butter. Place a damp tea towel on the work surface and a dry one on top. Take the strudel leaves out of the package and unfold them. Place 1 sheet on the cloths, spread a thin layer of butter on top.
- 3
Place the remaining 3 leaves on top, each rotated by 90 degrees, brushing each leaf thinly with butter.
- 4
Sprinkle strudel dough evenly with ground almonds. Leave a rim of approx. 12 cm on the upper side and a rim of approx. 3 cm on the other sides. Spread apples evenly on the almonds.
- 5
Finely grate the marzipan. Sprinkle with almond slivers.
- 6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Roll up the dough firmly from the bottom to the side with the wide edge using the tea towels.
- 7
Place on the sheet with the cut edge facing down. Whisk the egg yolk and 2 tbsp. water. Spread a thin layer of the whisk.
- 8
Bake in the hot oven on the lower shelf for 25-30 minutes. If necessary, cover carefully with foil 10 minutes before the end of the baking time. Remove and let cool on a cake rack. Dust with icing sugar.
- 9
Goes well with vanilla sauce.
Nutrition Facts
290 kcal
26 g
18 g
5 g
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