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Apple and quince strudel

servings: 16
preparation time: 60 min
baking time: 30 min
difficulty: difficult



Over the past few weeks, I've seen apple strudels on various accounts. Because I recently made quince jam and because I love the taste of quince when baked or cooked, I thought it would be a good idea to mix quince and apples. ...and that's what I did.

Nutrition Information

per 100g
166 kcal
30 g
3 g
2.7 g


For the dough, mix the flour, egg, the vegan butter, pinch of salt and the lemon juice from half of lemon. Form a ball and wrap it in a plastic foil and let it rest until you prepare the apple/quince filling.

The dough is thought for 2 strudels.

Peel the fruits, cut into small cubes and put it in separate bowls ( I have not yet mixed the apples with the quinces ). Added 1/2 of the lemon juice in each bowl.

In a pan heat the cut quince with lemon juice over medium heat for 2-3 minutes, then add 50 g sugar and 1 tsp cinnamon and stir occasionally
finally sprinkle 1 tsp cornstarch and continue stirring for about 1 minute.

Transfer to a bowl and do the same with the apples in the same pan.

When the apples are done, transfer the quinces from the bowl to the pan and mix the apple filling with the quince filling

I cooked the fruits separately because they have a different consistency and the quinces take longer than the apples.

Let the filling cool for 10-20 minutes before continuing.

Preheat the oven: 220 top/bottom heat.

Roll out the dough on a floured tea towel so thin that you can see the tea towel.

Pour half of the apple/quince filling along the length of the dough in a 5-8 cm strip. Cover the fruit filling with dough and roll it.

Fold the dough at the ends to make sure no filling comes out during baking.

Optional: Brush with egg yolk and sprinkle sugar over.

Bake for 30 minutes.

Let it cool for 10-20 minutes before serving. You can serve it warm with some vanilla ice cream or cold.


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