Millirahmstrudel and apple strudel

Ingredients for 1 servings:

• 300 g flour
• 1 egg(s)
• 3 tbsp oil, neutral
• 2 tbsp white wine vinegar
• 1 pinch of salt
• 1 tsp sugar
• 100 ml water
• Flour , for the work surface
• 60 g butter, melted, for spreading
• 60 g butter
• 2 eggs, separated
• 1 pinch of salt
• 250 g curd cheese, 20%
• 50 g sugar
• 10 g vanilla sugar
• 100 g sour cream,
• 1 pack of pudding powder, vanilla
• 3 tbsp raisins (rum)
• 3 apples
• 3 tsp cane sugar
• 3 tbsp raisins (rum)
• 2 tsp almond flakes
• 30 g marzipan
• 1 tsp cinnamon powder, to taste
• 30 g butter flakes
• 250 ml milk, hot

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

The dough is enough for two strudels

Grease a baking dish or roasting pan well. Knead the dough ingredients in a food processor for at least 8 minutes until elastic, transfer the dough to a floured bowl, cover, and let rest for at least 2 hours. In the meantime, prepare the filling. Cream strudel: Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form. Mix the butter with the sugar, vanilla sugar, and egg yolks. Add the quark and sour cream and mix. Finally, stir in the custard powder and rum-raisin mixture. Lightly fold in the beaten egg whites. Divide the dough in half. Return one half to the bowl and cover. Roll out the other half slightly on a lightly floured surface. Then place it on a kitchen towel and carefully and slowly stretch it out to a size of approximately 35 x 50 cm. The dough should be paper-thin. Brush with half of the melted butter. Spread the prepared filling over the bottom third, leaving an approximately 8 cm wide border free. Fold in the edges and then roll up the strudel using a kitchen towel and slide it into the pan. Apple strudel: Peel and core the apples and slice them thinly. Place them on the dough prepared as above, also in the lower third, sprinkle with sugar, cinnamon, almonds, and crumbled marzipan, and roll up. Slide them next to the other strudel using a kitchen towel. Top both strudels with butter flakes and bake at 170 degrees Celsius (350 degrees Fahrenheit) for 20 minutes, then pour over the hot milk and continue baking for another 45-50 minutes.