Apple and poppy seed bags

Ingredients

Directions

1. 1

   Peel, quarter and core the apples. Cut into small cubes. Mix starch with 3 tablespoons of juice until smooth. Put the rest of the juice with the apples and vanilla sugar in a pot. Bring to the boil covered and simmer for about 5 minutes. The apples should be soft, but not yet crumbled.

2. 2

   Stir in the starch and let it simmer for about 1 minute while stirring, let it cool down. Stir 1 egg with oil, milk, quark, 75 g sugar and salt until smooth. Mix flour and baking powder and sieve over it. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough in 2 portions on a floured work surface in a rectangular shape (28 x 33 cm each). Cut 6 rectangles (à 11 x 14 cm) from each piece. Whisk 2 eggs. Spread the edges of the dough pieces. Spread poppy seed mixture and apple compote on a narrow half of the dough, leaving the edges free. Fold over the other half of the dough and press down well. Coat the pockets with the rest of the egg. Roll in 100 g sugar and place on 2 baking trays lined with baking paper.

3. 3

   Spread the edges of the dough pieces. Spread poppy seed mixture and apple compote on a narrow half of the dough, leaving the edges free. Fold over the other half of the dough and press down well. Coat the pockets with the rest of the egg. Roll in 100 g sugar and place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Let them cool down. Delicious with vanilla sauce