Strudel cheesecakes

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g double cream cheese
• 125 g quark (20%)
• 1 tsp lemon peel (organic), grated
• 100 g strudel sheets, thin or filo pastry sheets (approx. 40 x 40 cm)
• 80 g butter, melted
• 1 pack of cake glaze, clear
• n. B. Almond flakes, roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

small and fine, for a muffin tin with 12 normal cavities

Preheat the oven to 180°C. Beat the eggs with sugar, vanilla sugar, and salt until frothy. Stir in the cream cheese, quark, and lemon zest. Lay the dough out on a work surface and cut into 36 12 x 12 cm squares. Brush generously with butter. Place 3 squares, offset one above the other, in the muffin tins, folding the edges outwards. Fill each muffin tin with 2 tablespoons of the cheese mixture. Bake the cheesecakes in a preheated oven (2nd rack from the bottom, 160°C, fan-assisted oven) for 25-30 minutes. Let cool in the tins. Drain the apricots and reserve the juice. Place one apricot half, open-side down, on each tartlet. If necessary, top up the juice with water to 1/4 liter and prepare the glaze using the cake glaze powder according to the package instructions. Spread over the apricots and the filling. Let it set. Sprinkle with almond flakes.