Danish Plait with Apple and Cinnamon Filling

Summary

Ingredients

• 1 roll (s) puff pastry

For the filling:

• 0.5 ½ pack double cream cheese, 87.5 g
• 0.5 teaspoon ½ milk
• 2 tablespoon quark or cream quark
• 1 ½ tablespoon powdered sugar
• 0.5 ½ egg (s)

For covering:

• 2 apples, firm, e.g. Elstar
• 0.5 ½ lemon (s), juice from it
• 2 teaspoons cinnamon powder
• 4 tablespoon sugar, brown

For the cast:

• 4 tablespoon powdered sugar
• 1 tablespoon milk

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat. Line a baking sheet with parchment paper.
2. For the apple and cinnamon topping, peel and core the apples and cut into very small cubes. Mix quickly with lemon juice, cinnamon and brown sugar.
3. Quickly mix the cream cheese, milk, quark and powdered sugar into a cream with the mixer. It shouldn`t become too runny, so don`t use too much milk. Taste to see whether the sweetness of the quark is enough, if necessary sweeten.
4. Roll out the puff pastry on the baking sheet and cut it into thirds lengthways, but do not cut it apart. Score the two outer thirds at an angle with a sharp knife so that the wickerwork can be created. The narrower, the finer the braid will look later.
5. Spread the quark mixture on the middle third and spread the prepared cinnamon apples on top. Please give away the water that the apples pulled while standing. Lay / weave the puff pastry strips from top to bottom alternately from right and left, folding in the ends at the beginning or at the end. Brush the braid with the beaten egg and place in the refrigerator for 10 minutes.
6. Bake in the preheated oven for about 30 minutes on the lower rack, then let it cool down and finally decorate with icing made from powdered sugar and milk, adjust quantities if necessary.