Apricot Strudel

Ingredients

• 250 g flour
• 1 egg
• 1 pinch salt
• 2 tbsp oil
• 100 ml lukewarm water
• 1 kg quark
• 100 g Ground Almonds
• 1 tsp cinnamon powder
• 100 g sugar
• 5 eggs
• 1 untreated lemon
• 180 g raisins
• 400 g apricots (fresh)
• flour (for dusting)
• 100 g melted butter
• powdered sugar (for sprinkling)

Instructions

1. 1.

   Knead the dough ingredients thoroughly until smooth and elastic, shape into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Separate the eggs. Mix quark with almonds, cinnamon, sugar, yolks, lemon juice and zest, and raisins. Whisk the egg whites to stiff peaks and fold them gently into the mixture.

3. 3.

   Wash, dry, pit, and slice the apricots into thin strips.

4. 4.

   Roll out the strudel dough on a floured kitchen towel very thinly, then stretch it even thinner. Brush the dough with some melted butter and then spread the quark filling over it. Evenly distribute the apricot slices, leaving a border free of filling.

5. 5.

   Using the towel, carefully roll up the strudel, folding the sides inward. Gently shape the roll into a U‑form in a greased baking tin and brush with more melted butter. Bake in a preheated oven for about 45 minutes. Serve dusted with powdered sugar.