Apple curd strudel

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 125 g sugar
• 1 tsp vanilla sugar
• 1 tbsp milk
• 1 tsp baking powder
• 1 egg(s)
• 1 pinch of salt
• 250 g low-fat curd cheese
• 250 g quark, 20%
• 125 g powdered sugar
• 1 tsp vanilla sugar
• 3 egg yolks
• 2 egg whites
• 1 packet of vanilla pudding powder
• 2 apples
• 3 tbsp brown sugar
• 1 tsp cinnamon
• 1 handful of almond(s), chopped
• 1 egg yolk for brushing
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

with shortcrust pastry

For the shortcrust pastry, mix the not-too-cold butter with the sugar and vanilla sugar in a bowl until smooth. Add the egg and milk, mix in the flour and baking powder, and knead into a dough. Wrap the dough in cling film and let it rest in the refrigerator for 1/2 hour. For the filling, beat the three egg yolks with the powdered sugar and vanilla sugar until frothy. First add the quark, then the vanilla pudding powder. Finally, beat the two egg whites until stiff and carefully fold into the quark mixture. Peel the apples and cut into pieces. Mix with the brown sugar and cinnamon. The amount depends on personal taste. Lightly toast the almonds and add to the apples. Roll out the shortcrust pastry into a rectangle and spread the quark mixture on top, leaving a wide border on both sides. Carefully spread the apple mixture over the quark, then wrap the strudel in it, brush with egg yolk, and bake at 180 degrees Celsius for about 35 minutes until golden brown. Dusted with powdered sugar, serve lukewarm.