Plunder – Stripes

Ingredients for 1 servings:

• ⅛ liter milk
• 125 g sugar
• ½ cube of yeast
• 550 g flour
• 1 pinch of salt
• 250 g butter
• 4 m.-sized apples, sour (e.g. Boskop)
• 30 g pudding powder
• 400 ml apple juice
• 4 tbsp raisins
• 200 g marzipan (raw mass)
• 1 m.-sized egg(s)
• 4 tbsp powdered sugar
• 3 tsp lemon juice
• 2 tbsp hazelnuts, cut into flakes
• 200 ml water

Instructions

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

with apple and marzipan – for 2 strips

Heat the milk and 200 ml water. Add 40 g sugar and yeast. Mix until the yeast is dissolved. Put 500 g flour and salt in a bowl. Add the liquid yeast mixture. Knead everything together using the dough hook of a hand mixer. Cover and let rise in a warm place for about 30 minutes. Roll out the cold butter on some of the remaining flour to a size of 20 x 20 cm. Roll out the yeast dough on a lightly floured surface to a square measuring 40 x 40 cm. Place a piece of butter in the center of the dough. Fold the dough corners over the piece of butter. Roll out to a rectangle measuring 30 x 40 cm. Fold the rectangle over itself three times. Roll out again. Repeat this process twice. Then refrigerate the dough for about 30 minutes. In the meantime, wash, peel, quarter, and core the apples. Slice the quarters. Mix the custard powder with about 1/8 liter of apple juice. Bring the remaining apple juice, apples, raisins, and remaining sugar to a boil. Sauté for about 1-2 minutes. Stir the custard powder into the compote. Bring back to a boil briefly. Allow to cool. Beat the marzipan and egg until creamy. Divide the Danish pastry in half. Roll out each piece into a rectangle approximately 20 x 40 cm in size. Cut 5 strips, each approximately ½ cm wide, from the short sides. Set aside. Place the rectangles on two baking sheets lined with baking paper. First, spread the marzipan filling lengthwise along the center of the strips (approx. 12 cm wide). Spread the compote on top. Place the cut strips of pastry over the filling, roll up the edges to the filling. Fold the edges of the pastry over with several folds of aluminum foil. Bake one after the other in a preheated oven at 175°C (top/bottom heat) (gas mark 2) for about ½ hour. Then allow to cool. Mix powdered sugar and lemon juice until smooth. Brush the icing sugar over the Danish strips and sprinkle with hazelnut flakes. Each strip yields approximately 8 pieces.