Quince-Pear-Apple Strudel

For the quince-pear-apple strudel, peel the fruit and remove the core. Cut the quinces into coarse pieces and boil until tender to the bite. If necessary, add the cinnamon bark and cloves.

Cut the fruit into not too thin slices and mix with the other ingredients. Sprinkle a cloth, slightly larger than the dough sheets, with a little water. Place two pastry sheets on the cloth and brush with melted butter.

If possible, place one sheet on top, brush with butter and place the second sheet crosswise over it so that the dough does not tear at the folds. Spread half of the filling in the lower third and press to the sides.

With the help of the cloth, roll up the whole thing from the bottom to the top. Tip onto a baking tray lined with baking paper and brush with butter. Make the second strudel in the same way. Bake the quince-pear-apple strudel in the oven at 220 degrees (convection oven) for 35-40 minutes.

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