Apricot Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 egg
- 1 pinch salt
- 2 Tbsps vegetable oil
- 100 milliliters lukewarm water
- 1 kilogram Quark
- 100 grams ground almonds
- 1 generous pinch Ground cinnamon
- 100 grams sugar
- 5 eggs
- 1 untreated lemon
- 180 grams raisins
- 400 grams Apricot
- Pastry flour (to work)
- 100 grams melted butter
- powdered sugar (for dusting)
Preparation steps
For the dough: Thoroughly knead the dough ingredients (flour, egg, salt, oil, water) until the dough is smooth and supple. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Separate the eggs. Mix together the quark, almonds, cinnamon, sugar, egg yolks, lemon juice, lemon zest and raisins. Beat the egg whites until stiff and carefully fold in.
Rinse the apricots, pat dry, remove the pits and cut into thin columns.
Roll out the dough on a floured kitchen towel. Cover the dough with a little melted butter, then spread with the quark mixture. Arrange the apricots evenly on it, leaving a margin.
Roll the strudel carefully, using the cloth. Carefully lift the strudel into a U shape in a greased pan and brush with melted butter. Bake in preheated oven for about 45 minutes. Serve dusted with powder sugar.
