Summary

Ingredients

• 250 g flour
• 2 tablespoons oil
• 1 teaspoon salt
• 100 ml water
• 2 tablespoon sugar
• 125 ml apple juice
• 0.5 ½ lemon (s), juice it
• 400 g quince (s)
• 900 g apples, preferably Boskoop
• 500 g inerbread
• 50 g walnuts
• 2 teaspoons gingerbread spice
• Butter, for spreading
• 100 g crème fraîche

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Instructions

1. Make an elastic strudel dough from flour, oil, salt and lukewarm water, leave to rest for 1/2 hour. Do not knead before further processing.
2. Peel and core the quinces and apples and cut into slices. Dice gingerbread. Roughly chop the walnuts. Caramelize 2 tablespoons of sugar, deglaze with apple juice and lemon juice. Let the quinces simmer in the stock for about 15 minutes. Mix with the apples, gingerbread, nuts and gingerbread spice. Let rest for 20 minutes, mix again.
3. Roll out the dough on a floured tea towel, carefully pull it into a rectangle with the backs of your hands. Spread the crème fraiche on the dough, spread the filling over it (leave the edges free). Shape into a strudel with the help of the cloth and place on a baking sheet. Brush with melted butter and bake at 200 ° C for 45 minutes. Brush with butter again after 15 and 30 minutes.
4. Serve the strudel lukewarm on the punch sauce mirror and dusted with powdered sugar. You can find recipes for punch sauces in the database.
5. Tip:
6. Since I have leftover gingerbread every year, I created this recipe as leftover. I dice all kinds of gingerbread, whether with chocolate, sugar or no icing at all, and I leave the wafers on too. So if you use dry gingerbread from the previous year, you have to use more apple juice.
7. The strudel is also easy to freeze.