Quince Strudel with Whipped Cream

Ingredients

• 350 g puff pastry
• flour (for the work surface)
• 500 g ripe quinces
• 20 g butter
• 100 g sugar
• 1 vanilla pod (filling)
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• 70 ml dry red wine
• 1 Egg white
• 70 g butter
• 70 g flour
• 40 g sugar

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Let the puff pastry thaw on a floured work surface. Wash, peel, quarter, pit, and cut the quinces into bite-sized pieces. Heat the butter in a pot, add the quinces, sugar, and spices, and simmer while stirring for 3-4 minutes. Add the wine and simmer for another 3-4 minutes. Roll out the puff pastry, spread the quince mixture on it, and brush the edge with egg white. Fold in the short sides by 2 cm and roll up the strudel.

2. 2.

   Place the rolled strudel on a baking sheet lined with parchment paper. For the crumble topping, knead butter, flour, and sugar together and rub them between your hands until crumbs form. Sprinkle the crumbs over the strudel and bake in the preheated oven for 35-40 minutes. Remove and let cool slightly. Whip the cream with powdered sugar until stiff peaks form. Slice the strudel and serve with whipped cream.