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🍰 Crispy Fruit Strudel Pockets

239 kcal · 30 min · 4 servings

Ingredients

• 0.5 organic lemon
• 450 g large pears (2 large pears)
• 100 g small apples (1 small apple)
• 30 g ginger (1 piece)
• 1 pinch cayenne pepper
• 120 g low-fat quark (6 tbsp)
• 2 tbsp liquid honey
• 1 egg
• 4 tbsp milk (1.5% fat)
• 6 sheets strudel pastry
• 20 g ground almond kernels (2 tbsp)
• 40 g breadcrumbs (4 tbsp)

Instructions

1. 1. Halve the lemon and rinse it under hot water. Pat it dry. Finely grate the zest and squeeze out the juice.
2. 2. Wash the pears and apple. Peel them and cut into quarters. Remove the cores. Slice the fruit thinly and place in a bowl. Toss the slices with the lemon zest and juice.
3. 3. Peel the ginger and grate it finely. Add the grated ginger, cayenne pepper, quark, and honey to a second bowl. Whisk the mixture well. Pour this mixture over the apple and pear slices.
4. 4. Separate the egg. Whisk the egg yolk with the milk in a small bowl. Lay the strudel pastry sheets individually on baking paper. Brush each sheet with the egg-milk mixture. Fold the sheets in half.
5. 5. Mix the almonds with the breadcrumbs. Place one tablespoon of this mixture in the center of each folded pastry sheet.
6. 6. Add one portion of the fruit-quark mixture on top of the filling.
7. 7. Lightly beat the egg white. Brush the edges of the pastry sheets with the beaten egg white. Fold the edges over the filling and press them firmly together. Brush the finished strudel pockets with the remaining egg-milk mixture.
8. 8. Line a baking tray with baking paper. Place the strudel pockets on it. Preheat the oven to 180 °C (convection: 160 °C, gas: level 2-3). Bake the pockets on the middle rack for 20 to 25 minutes.

Nutrition per serving

• kcal: 239
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 39 g