Rating
For 12 pieces:
750 g cooking plums
4 dessertsp original Aachener Pflümli Plum Puree
3 eggs (medium size)
75 g icing sugar
130 g soft butter
1 pkt vanilla sugar
250 g low fat quark
1 tsp thickening/cornflour
1 dessertsp flour and...
flour for working in
60 g soft wheat semolina
salt
grated peel of a lemon (untreated)
100 g strudel pastry (ready prepared)
Method:
- Wash the plums, dab dry, quarter, pit and mix them with the original Aachener Pflümli Plum Puree.
- Separate the eggs, beat the egg white stiffly with the icing sugar. Beat 100 g butter with the egg yolk and the vanilla sugar until fluffy. Mix the strained quark, egg white, thickening, flour, semolina, salt and lemon peel together. Preheat the electric oven to 200 degrees celsius.
- Halve the strudel dough, roll out into a piece 30x20 cm. Lay half on a floured tea towel. Place half of the quark mixture and of the plums on top leaving the edge free. Press in the edges, and roll up the strudel with the help of the tea towel. Put it on a baking tray lined with baking paper. Melt the remaining butter and spread it on the strudel. Do the same with the remaining dough and filling. Put the second strudel next to the first one on the tray.
- Bake in an oven at 200 degrees celsius (Gas mark 3) for 40-45 minutes. Spread melted butter on them from time to time.
- Dust with icing sugar as desired and serve with whipped cream.
Preparation time:
80 minutes
