Classic Apple Strudel

Ingredients

• 1.5 kg Boskop apples
• 3 tbsp Lemon juice
• 75 g raisins
• 50 g chopped almonds (optional, can be omitted)
• 2 packets vanilla sugar
• 1 tsp ground cinnamon
• 250 g low-fat quark
• 1 Egg white
• 1 egg
• 2 tbsp semolina
• powdered sugar (for dusting)
• 250 g flour
• a pinch of salt
• 1 egg yolk
• 1 tbsp germ oil
• 125 ml lukewarm water

Instructions

1. 1.

   Gather the flour on a work surface, press a well in the center and add salt, egg yolk and oil. Knead with some water from the center.

2. 2.

   Knead until smooth and slightly shiny.

3. 3.

   Shape into a ball, brush with oil, place on a plate and cover with a preheated bowl; let rest for about 30 minutes.

4. 4.

   In the meantime:

5. 5.

   Peel, quarter, core and dice the apples, immediately mix with lemon juice and vanilla sugar, then fold in raisins and almonds. Mix quark with eggs and semolina.

6. 6.

   Roll the strudel dough thinly on a lightly floured large kitchen towel, then use your palm to stretch it very thin; cut off thicker edge pieces.

7. 7.

   Spread the quark mixture over the dough and sprinkle with cinnamon. Distribute the apple mixture on top.

8. 8.

   Roll the strudel using the towel.

9. 9.

   Slide it into a greased baking dish—seam side down—and carefully turn it around if needed (depending on the size of the dish).

10. 10.

    Bake in a preheated oven at 200°C for about 40–50 minutes.

11. 11.

    Remove and let the apple strudel cool slightly.

12. 12.

    Serve dusted with powdered sugar.