Description
Knuspriger Blätterteig umhüllt eine cremige Topfenfüllung, durchzogen von saftigen, leicht säuerlichen Marillen. Feiner Rumduft, goldene Kruste, zartschmelzend und fruchtig-süß im Geschmack – ein Sommertraum.
Ingredients
Scale
- 70 g Rohrzucker
- 1 Stk Blätterteig light
- 10 EL Rum
- 250 g Magertopfen
- 350 g Marillen
- 1 Stk Ei
- 1 EL Maisstärke
Instructions
- Begin by washing the apricots thoroughly under running water. Cut each apricot in half, remove the pit, and then chop the apricots into small, bite-sized pieces. Place the chopped apricots in a bowl, pour the rum over them, mix well so that all the fruit is coated, and let the mixture sit for 30 minutes. This allows the apricots to absorb the rum flavor and become juicy.
- While the apricots are soaking, preheat your oven to 190°C (375°F) using both the top and bottom heat settings. In a separate mixing bowl, combine the low-fat quark (Magertopfen), the egg, the cane sugar, and the cornstarch. Mix these ingredients together until you have a smooth and creamy filling. After the apricots have finished soaking, gently fold them, along with any remaining rum, into the quark mixture until evenly distributed.
- Unroll the sheet of light puff pastry on a clean surface or directly onto a sheet of parchment paper. Spoon the prepared filling along one long side of the pastry, leaving about 2 centimeters of space from the edge. Fold the two short sides of the pastry inward by about 2 centimeters to seal the ends and prevent the filling from leaking out during baking.
- Carefully roll up the pastry from the side with the filling, using your hands to keep the filling enclosed. Once rolled, turn the strudel so that the seam is facing down. Transfer the strudel onto a baking sheet lined with parchment paper. Brush the top and sides of the strudel with either a little water or a beaten egg to give it a nice golden color as it bakes.
- Place the baking sheet in the preheated oven and bake the strudel for 30 minutes, or until the pastry is golden brown and crispy. Remove the strudel from the oven and allow it to cool slightly before serving. For an extra touch, dust the top of the strudel with powdered sugar just before serving and enjoy while still slightly warm.
Notes
For best results, serve the Topfen-Marillenstrudel slightly warm, dusted generously with powdered sugar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. If you prefer, substitute other stone fruits or berries for the apricots according to the season.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
