apple pockets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and quarter the apple and remove the core. Cut the quarter into pieces, steam with lemon juice, 25 g sugar and 2 tablespoons of water for about 8 minutes at low heat. Let the apple compote cool down. Mix quark, oil, milk, 50 g sugar and salt until smooth. Mix flour and baking powder and knead everything to a smooth dough. Roll out to a square (30 x 30 cm) on a lightly floured work surface.

2. 2

   Cut the edges of the dough straight. Knead the rest. Cut rectangle into 9 squares (10 x 10 cm). Moisten 2 opposite edges of dough with water. Place 2 teaspoons of apple compote on each half of the dough. Fold over the other half, fold in the moistened narrow sides slightly and press lightly. Place apple pockets on a baking tray lined with baking paper. Cut out 9 flowers from the remaining dough. Brush the apple pockets with water and place the blossoms on top, press lightly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for approx. 15 minutes.

3. 3

   Fold over the other half, fold in the moistened narrow sides slightly and press lightly. Place apple pockets on a baking tray lined with baking paper. Cut out 9 flowers from the remaining dough. Brush the apple pockets with water and place the blossoms on top, press lightly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for approx. 15 minutes. Let them cool down on a cake rack. Dust apple pockets with icing sugar

Nutrition Facts

KCAL
180 kcal

CARBS
29 g

FATS
5 g

PROTEINS
4 g