Apple and poppy seed bags

Ingredients

Directions

1. 1

   Peel, quarter and core the apples. Cut into small cubes. Mix starch and 3 tbsp. apple juice. Bring the rest of the juice, apples and vanilla sugar to the boil, cover and stew for about 5 minutes (they should be soft but not crumbled). Stir in the starch and simmer for about 1 minute while stirring. Cool down

2. 2

   Mix quark, milk, oil, 1 egg, 75 g sugar and 1 pinch of salt. Mix flour and baking powder and add. First knead in with the dough hooks of the hand mixer, then knead in with your hands until smooth. Divide into 2 portions and roll each out to a rectangle (approx. 28 x 33 cm each) on some flour. Cut 6 smaller rectangles (each approx. 11 x 14 cm) from each rectangle.

3. 3

   First spread the poppy seed mixture, then the apples on each of the narrow halves of the rectangles, leaving about 2 cm free all around. Whisk 2 eggs. Spread the edges of the rectangles thinly on the filled half. Fold the 2nd half over the filling, press the edges well

4. 4

   Spread the top of the pockets with the rest of the egg, sprinkle with about 100 g sugar. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 18 minutes. Cool down. Delicious with vanilla sauce