Gingerbread strudel

Ingredients for 1 servings:

• 250 g flour
• 2 tbsp oil
• 1 tsp salt
• 100 ml water
• 2 tbsp sugar
• 125 ml apple juice
• ½ lemon(s), juice
• 400 g quince(s)
• 900 g apples, preferably Boskoop
• 500 g gingerbread
• 50 g walnuts
• 2 tsp gingerbread spice
• Butter, for spreading
• 100 g crème fraîche

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

juicy with apples and quinces

Make an elastic strudel dough from flour, oil, salt, and lukewarm water. Let it rest for 1/2 hour. Do not knead before further processing. Peel, core, and slice the quinces and apples. Dice the gingerbread. Roughly chop the walnuts. Caramelize 2 tablespoons of sugar slightly, then deglaze with apple and lemon juice. Simmer the quinces in the liquid for about 15 minutes. Mix with the apples, gingerbread, nuts, and gingerbread spice. Let it rest for 20 minutes, then mix again. Roll out the dough on a floured tea towel and carefully stretch it into a rectangle using the back of your hand. Spread the crème fraîche over the dough and spread the filling over it (leaving the edges free). Using the towel, shape it into a strudel and place it on a baking sheet. Brush with melted butter and bake at 200°C for 45 minutes. Brush with butter again after 15 and 30 minutes. Serve the strudel lukewarm on a plate of punch sauce and dusted with powdered sugar. Recipes for punch sauces can be found in the database. Tip: Since I have leftover gingerbread every year, I created this recipe as a way to use up leftovers. I use all kinds of gingerbread, whether with chocolate, sugar, or no icing at all, and I leave the wafers on. So, if you’re using dried-out gingerbread from the previous year, you’ll need to use more apple juice. The strudel also freezes perfectly.