Poppy seed and apple strudel

Name: Poppy seed and apple strudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 TABLESPOON + 1/2 teaspoon poppy seed; 4-5 Tbsp Milk; 40 g Butter; 125 g Flour; 2 ( size M ) Egg Yolk; 7-10 Tbsp Salt; 400 g Apples; 2 TABLESPOONS Lemon juice; 1 egg (size M); 1 TABLESPOON + 50 g sugar; 150 g Low-fat curd; 100 g Double cream cream cheese; 1/2 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Whipped cream; 2 TABLESPOONS Sugar crystals; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 TABLESPOON + 1/2 teaspoon poppy seed
4-5 Tbsp Milk
40 g Butter
125 g Flour
2 ( size M ) Egg Yolk
7-10 Tbsp Salt
400 g Apples
2 TABLESPOONS Lemon juice
1 egg (size M)
1 TABLESPOON + 50 g sugar
150 g Low-fat curd
100 g Double cream cream cheese
1/2 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Whipped cream
2 TABLESPOONS Sugar crystals
baking paper

Directions

1
Bring 1 tablespoon of poppy seeds, 1 tablespoon of sugar and milk to the boil and simmer at medium heat for 3-4 minutes until liquid is absorbed. Leave to cool. Melt butter. First knead the flour, 1 egg yolk, 1 pinch of salt, 1 1/2 tablespoon of liquid butter and approx. 1/8 litre of lukewarm water with the dough hooks of the hand mixer, then work into a smooth dough with your hands for approx. 5 minutes. Lightly oil the dough, wrap in cling film and chill for approx. 20 minutes. Wash, peel and quarter apples and sprinkle with lemon juice.
2
Whisk the egg and 50 g sugar with the whisk of the hand mixer until creamy. Stir in quark, cream cheese, pudding powder and poppy seed mixture. Halve the apple quarters again, cut into pieces and fold into the quark mixture. Roll out the strudel dough on a floured tea towel, then pull it out very thinly with floured hands over the back of your hands (approx. 45 x 30 cm). Spread the edges of the dough (3-4 cm) with liquid butter and sprinkle the whole surface with breadcrumbs. Spread the mixture on the lower quarter of the dough about 10 cm wide, leaving 3-4 cm free at the side edges. Whip this edge and roll up the dough firmly from below using the cloth. Brush the strudel with the remaining butter and place it on a baking tray lined with baking paper with the seam side down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. After 20 minutes, mix 1 egg yolk with cream, brush the strudel with it and sprinkle with granulated sugar and poppy seeds. Bake the strudel for another 15 minutes.
3
Spread the mixture on the lower quarter of the dough about 10 cm wide, leaving 3-4 cm free at the side edges. Whip this edge and roll up the dough firmly from below using the cloth. Brush the strudel with the remaining butter and place it on a baking tray lined with baking paper with the seam side down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. After 20 minutes, mix 1 egg yolk with cream, brush the strudel with it and sprinkle with granulated sugar and poppy seeds. Bake the strudel for another 15 minutes. Take the strudel out of the oven and let it cool down on a kitchen grid. You can eat the strudel warm or cold
4
Waiting time approx. 45 minutes