Peach Strudel Marchesi

Ingredients for 6 servings:

• 250 g flour
• 1 egg(s)
• ½ tsp salt
• 50 ml water
• 1 tbsp rum
• 2 tbsp oil
• 1 kg peach(s)
• 250 g quark
• 2 tbsp jam (peach jam)
• 1 tbsp vanilla sugar
• 2 eggs
• 40 g biscuits (amaretti biscuits)
• 100 g ladyfingers
• 1 pinch of salt
• 1 tsp, heaped cornstarch
• 1 tbsp schnapps (peach or apricot brandy)
• 60 g butter
• powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with curd cheese and amaretti

First, mix the flour, egg, salt, lukewarm water, rum, and oil with a wooden spoon, then knead with your hands until you have a smooth dough. Shape into a ball and let it rest in cling film at room temperature. Place the peaches in a bowl of boiling water and strain after one minute. Peel the peach skins and cut the peaches into wedges. If the peaches are very juicy, place them in a sieve, let them drain, and collect the juice. Separate the eggs. Cut the sponge fingers into 1 cm pieces. Mix the cornstarch with the schnapps (and any juice you collected). Whisk together the quark, jam, vanilla sugar, and egg yolk until smooth. Fold in the amaretti biscuits, sponge fingers, and peach slices. Roll out the dough on a freshly washed, lightly floured tea towel as thinly as possible, then stretch it into a rectangle approximately 40 x 50 cm. Melt the butter. Beat the egg whites with a pinch of salt until stiff peaks form, then carefully fold into the peach mixture. First, brush the dough with half of the butter, then spread the filling mixture on top, leaving a border of about 7 cm on each side. Fold two opposite edges of the dough over the filling, then roll up the strudel using the tea towel to help. Lightly press the ends and edges of the dough with your fingertips to prevent the filling from leaking out. Place the edges down on a baking sheet lined with baking paper. Using a knife dipped in water, cut about 7 diagonal slits into the strudel. Brush with half of the remaining butter and bake in an oven preheated to 200°C for 50-60 minutes, until the strudel is an appetizing golden brown. After 20 minutes of baking, brush with the remaining butter. Sprinkle with powdered sugar and serve once slightly cooled. Serve with vanilla ice cream or vanilla sauce.