Apple Quark Strudel

Ingredients

• 310 g spelt flour (Type 1050)
• 1 pinch salt
• 5 tbsp Rapeseed Oil
• 1 tbsp Apple cider vinegar
• 1 Organic lemon
• 400 g apples
• 65 g butter
• 100 g coconut blossom sugar
• 300 g Low-fat quark
• 2 Eggs
• 50 g whole wheat breadcrumbs
• 2 tsp erythritol powdered sugar

Instructions

1. 1.

   Combine 300 g flour and salt in a bowl, add oil, vinegar and 150 ml warm water to form an elastic dough; knead for at least 5 minutes. Shape into a ball, wrap in cling film and let rest about 30 minutes at room temperature.

2. 2.

   Wash the lemon hot, dry it, grate the zest and squeeze out the juice. For the filling, peel, core and quarter the apples, cut them into small pieces and drizzle with lemon juice. Heat 2 tbsp butter in a pan and sauté the apples with 20 g coconut blossom sugar until soft; let cool. In a bowl mix quark, remaining sugar and grated zest. Separate eggs: whisk yolks into the quark mixture, beat whites with a pinch of salt until stiff and fold gently in. Toast breadcrumbs lightly in a pan with 1 tbsp butter while stirring.

3. 3.

   Lay out a kitchen towel and dust with leftover flour; place dough on it, roll slightly and then stretch thinly over your hands (paper-thin). Trim thick edges. Sprinkle breadcrumbs over the dough.

4. 4.

   First spread quark mixture, then apples onto the dough. Fold the sides just above the filling and, using the towel, gently roll into a strudel. Turn seam side down onto a baking sheet lined with parchment paper.

5. 5.

   Melt remaining butter, brush the strudel and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) on the middle rack for about 30 minutes until golden brown. Remove, cool slightly and dust with erythritol powdered sugar before serving.