John Myers
Contents
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Ingredients
The strudel dough
- 200 g Spelt flour type 630
- 1 piece Egg
- 2 tablespoon Rapeseed oil
- 1 pinch Salt
- 50 ml Water approx.
The filling
- 5 piece Eggs
- 100 g Grated almonds
- 100 g Raw cane sugar
- 750 g Quark
- 200 g Sour cream
- 1 tablespoon Lemon juice
- 1 teaspoon Dried and grated lemon peel
- 125 g Dried apricots
- .....Außerdem
- 25 g Butter
- 1 piece Egg
- Powdered sugar
Instructions
The strudel dough
- Mix the flour, egg, oil and salt in the mixing bowl of the food processor and then slowly add the water until a smooth and shiny dough is formed. Possibly add flour or water. Knead well for at least 5 minutes.
- Heat a porcelain bowl and let the dough, shaped into a dumpling, rest for at least half an hour. This is very important, because this is the only way the dough can be pulled out well.
- Roll out the dough on a lightly floured surface, then place it on a kitchen towel, also dusted with a little flour, and carefully pull out from the center with your hands to form a very thin sheet of dough.
The filling
- Wrap the quark in a kitchen towel overnight to remove the moisture.
- Separate the eggs, beat the egg whites until stiff and mix the egg yolks with the almonds and sugar. Add the quark, sour cream, lemon juice and dried lemon peel and stir. Finally fold in the egg white and the dried apricots cut into small cubes.
The finish
- Heat the butter and brush the pastry with it. Put the filling on top, distribute it evenly, fold in the short sides a little and carefully roll up the whole thing using the kitchen towel. Place the strudel on a baking sheet lined with foil or paper.
- Whisk an egg and coat the strudel with it.
- Bake in a preheated oven at 220 ° C for about 30 minutes. Then sprinkle with powdered sugar and serve either warm or cold.
Nutrition
Serving: 100gCalories: 236kcalCarbohydrates: 18.8gProtein: 10.5gFat: 13g
