Juicy Apple Rolls

Cut dried apricots into strips and soak them in water.

Wash, peel and quarter the apples, remove the cores and cut into thin slices. Drizzle with 2 tablespoons of lemon juice.

In a bowl, beat quark, milk, oil, 75 g sugar, a pinch of salt and vanilla sugar until smooth.

Mix flour and baking powder, add to the quark mixture and quickly knead into a smooth dough.

Preheat the oven to 200 °C (top/bottom heat) and line a baking tray with parchment paper.

Roll the dough out on a floured work surface into a square of about 35 × 35 cm.

Drain the apricots and mix with the apple slices, coarsely chopped almonds, lemon zest and sugar.

Spread the filling evenly over the dough, leaving a 4–5 cm wide border on one side.

Separate the egg. Brush the free strip of dough with the beaten egg white. From the opposite side, roll the dough up tightly.

Cut the dough roll into slices about 2.5 cm thick and place them with some space between them on the prepared tray.

Bake the swirls for 15 minutes.

Mix the egg yolk and cream and brush the swirls with it after 15 minutes of baking. Then bake for another 5 minutes until golden brown.

Let the apple swirls cool briefly, then transfer them to a wire rack.

Whisk the powdered sugar with the remaining lemon juice until smooth and brush the still-warm swirls with it. Let cool completely.