Danish plait with apple and cinnamon filling

Ingredients for 1 servings:

• 1 roll of topping dough
• ½ pack of double cream cheese, 87.5 g
• ½ tsp milk
• 2 tbsp quark or cream cheese
• 1 ½ tbsp powdered sugar
• ½ egg(s)
• 2 m.-large apples, firm, e.g. Elstar
• ½ lemon(s), juice
• 2 tsp cinnamon powder
• 4 tbsp brown sugar
• 4 tbsp powdered sugar
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

made of puff pastry, filled with cream cheese and quark

Preheat the oven to 200°C (top and bottom heat). Line a baking sheet with baking paper. For the apple and cinnamon topping, peel and core the apples, then cut them into very small cubes. Quickly mix with lemon juice, cinnamon, and brown sugar. Quickly mix the cream cheese, milk, quark, and powdered sugar with a mixer until creamy. It shouldn’t be too runny, so don’t use too much milk. Taste to see if the quark filling is sweet enough; add more sweetener if necessary. Roll out the puff pastry on the baking sheet and divide it into thirds lengthwise, but don’t cut it apart. Score the two outer thirds diagonally with a sharp knife to create the braid. The narrower the cut, the finer the braid will look. Spread the quark mixture over the middle third and arrange the prepared cinnamon apples on top. Discard any water that the apples have absorbed while standing. From top to bottom, alternately layer/braid the puff pastry strips, folding in the ends at the beginning and end. Brush the plait with the beaten egg and refrigerate for 10 minutes. Bake in the preheated oven on the bottom rack for about 30 minutes, then let cool. Finally, decorate with icing sugar and milk (adjust the amounts if necessary).