Ingredients for 16 pieces:
For the yeast dough:
60 g dried apricots
225 ml milk
400 g flour
1 sachet of dry yeast
1 egg (M)
5 tablespoons vegetable oil
For the topping:
1 can (850 g) apricot halves
1 sachet of vanilla pudding powder
500 g low-fat quark
75 g sugar
1 sachet of vanilla sugar
1 egg (M)
For the crumble:
100 g flour
50 g fine oat flakes
50 g sugar
60 g butter (melted)
Preparation:
1. Cut dried apricots into small pieces and puree in an electric chopper. Heat the milk. Mix flour with dry yeast. Add egg, milk, oil and apricot puree and mix everything with the dough hook of a hand mixer to a smooth dough. Cover and let rise for 30 minutes.
2. For the topping, drain the apricots, collect the juice and fill with water to 400 ml. Stir pudding powder with 6 tablespoons apricot juice until smooth. Bring remaining apricot juice to the boil. Stir in pudding powder and boil up once. Mix quark with sugar, vanilla sugar and egg. Stir the pudding into the quark.
3. Knead the dough briefly and roll out on a piece of baking paper to the size of a baking tray and roll out. Lift with the paper onto a baking sheet. Press dough with flat hand to the edges. Spread with cottage cheese and let rise again for 15 minutes. Let rise.
4. For the crumble, knead flour with oat flakes, sugar and butter into crumbles.
Cover the curd with the apricot halves and sprinkle with the crumble. Bake in the preheated oven at 190°C (gas: level 3, fan oven: 170°C) on the middle shelf for
middle shelf for 35-45 minutes.
Preparation time approx. 75 minutes + waiting time
Nutritional value per piece approx.:
Calories: 309
Joule: 1294
Protein: 9,5 g
Fat: 8,1 g
Carbohydrates: 48 g
(FoodCentrale by ddp images)
