Apple pockets

Name: Apple pockets
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 500 g Apples; 1/2 Vanilla pod; 1 TABLESPOON Lemon juice; 2 TEASPOONS liquid sweetener; 150 g Low-fat curd; 5 TABLESPOONS low-fat milk (1,5 %); 5 TABLESPOONS Oil; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 1 Egg; 1 TABLESPOON powdered sweetness for dusting; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

500 g Apples
1/2 Vanilla pod
1 TABLESPOON Lemon juice
2 TEASPOONS liquid sweetener
150 g Low-fat curd
5 TABLESPOONS low-fat milk (1,5 %)
5 TABLESPOONS Oil
1 pinch Salt
300 g Flour
1 package Baking Powder
1 Egg
1 TABLESPOON powdered sweetness for dusting
baking paper

Directions

1
Peel, quarter, core and dice the apples. Cut the vanilla pod lengthwise. Scrape out the pulp. Bring the apple cubes, lemon juice, 50 millilitres of water, vanilla pod and pulp to the boil and stew for ten minutes over a mild heat.
2
Season to taste with 1/2 teaspoon of sweetener. Remove vanilla pod and let compote cool down. For the dough mix quark, milk, oil, remaining sweetener and salt. Mix flour and baking powder and knead into the quark.
3
Divide the dough into eight pieces and roll each piece out to a rectangle (16x14 cm). Place two tablespoons of apple compote on the lower half of each rectangle. Cut the upper half horizontally several times with a knife.
4
Separate the egg, brush the edges of the dough with egg white and fold the cut halves over the other. Press on the edges and brush with whisked egg yolk. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10 to 15 minutes.
5
Allow to cool and sprinkle with sweetener.