- For the filling
- 700 grams Apple
- 3 eggs
- 500 grams Quark
- 80 grams sugar
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
For the dough, knead the flour, egg, salt, oil and about 100 ml (approximately 1/2 cup) of lukewarm water into a smooth dough. Form the dough into a ball and brush with oil. Cover and let rest for 30 minutes.
For the filling, peel the apples, quarter, remove the core and cut into thin columns. Roll the apples in lemon juice.
Separate the eggs. Beat the egg yolks with the quark, sugar, cinnamon and cornstarch. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the egg yolk mixture. Fold in the apples.
Roll the dough onto a floured surface. Place the dough on a lightly floured kitchen towel.
Spread the apple mixture over the dough, leaving a 2 cm margin. Roll the dough, with the help of the kitchen towel, into a strudel and place the seam on a lined baking sheet. Brush with melted butter and bake in preheated oven at 175°C (approximately 350°F) for about 50 minutes.
Remove from the oven and let cool. Sprinkle with powdered sugar and cut into pieces. Serve with whipped cream or vanilla ice cream, if desired.