Curd and apricot strudel

Ingredients for 8 servings:

• 1 package of strudel sheets
• 100 g butter
• 350 g quark (preferably 10% fat)
• 3 eggs
• Lemon peel, grated (from 1/2 lemon)
• 1 tsp vanilla sugar
• 100 g sugar
• 250 g sour cream
• 50 g flour
• Butter, melted for spreading
• 250 g apricots
• powdered sugar

Instructions

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

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, add the sugar and continue beating until the mixture is glossy. Cream the butter with the lemon zest, sugar and vanilla sugar until creamy, stir in the egg yolks with the curd cheese, then stir in the cream and flour and finally fold in the beaten egg whites. Pit and halve the apricots. Place two strudel sheets overlapping next to each other on a damp cloth, brush with melted butter and place the other two sheets on top. Spread half of the curd cheese mixture over the top third, cover with the apricots and spread the other half of the mixture on top. Fold in the sides and roll up the strudel using the cloth and carefully place it seam down on a baking sheet. Brush with melted butter. Bake at 180°C/F for about 30 minutes. Sprinkle with icing sugar to serve. Delicious hot or cold.