Easter pretzel with apricot-marzipan filling

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 100 g dried apricots
  • 200 g Marzipan raw mass
  • 50 g Icing sugar
  • 150 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 6 TABLESPOONS Oil
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 350 g Flour
  • 1 package Baking Powder
  • 1 Egg yolk (size M)
  • 1 TABLESPOON Whipped cream
  • 2 TABLESPOONS Sugar crystals
  • baking paper

Directions

  1. 1

    Roughly chop the apricots. Cut marzipan into cubes. Knead marzipan and icing sugar. Knead the apricots into the marzipan mixture. Mix quark, milk, oil, sugar, vanillin sugar, egg and salt.

  2. 2

    Mix flour and baking powder and knead it into the quark by the spoonful. Knead the dough again with floured hands. Form the dough into a roll and roll out into a rectangle (100 cm x 18 cm) on the floured work surface.

  3. 3

    Form the marzipan-apricot filling into a roll of 90 centimetres and place on the dough. Roll up the dough from the long side and form into a pretzel. Place the pretzel on a baking tray lined with baking paper.

  4. 4

    Whisk the egg yolk and cream, spread the pretzel with it and sprinkle with sugar crystals. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 25 minutes. Makes 20 pieces.

Nutrition Facts

KCAL
210 kcal
CARBS
28 g
FATS
8 g
PROTEINS
5 g