Apple Quark Pockets

Name: Apple Quark Pockets
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 400 g Apples; 2 TABLESPOONS + 1/2-1 tsp lemon juice; 40 g + 60 g sugar; 75 g Low-fat curd; 6 TABLESPOONS Oil and milk; 150 g flour + some flour; 1 TEASPOON Baking Powder; 1-2 TABLESPOONS Icing sugar; 1-2 TEASPOONS crushed pistachios; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

400 g Apples
2 TABLESPOONS + 1/2-1 tsp lemon juice
40 g + 60 g sugar
75 g Low-fat curd
6 TABLESPOONS Oil and milk
150 g flour + some flour
1 TEASPOON Baking Powder
1-2 TABLESPOONS Icing sugar
1-2 TEASPOONS crushed pistachios
baking paper

Directions

1
Peel, quarter, core and cut apples into pieces. Steam them covered with 2 tablespoons lemon juice, 40 g sugar and 3-5 tablespoons water for about 5 minutes. Let the compote cool down
2
Mix quark, oil, milk and 60 g sugar. Mix 150 g flour and baking powder and knead in. Roll out the dough on a floured work surface to a thickness of about 1/2 cm. Cut out a total of 6 circles with a round cookie cutter or glass (approx. 10 cm Ø)
3
Put compote on 1 half of each dough. Spread the edges with water, fold over and press on
4
Place apple pockets on a baking tray lined with baking paper (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Let them cool down
5
Stir icing sugar and 1/2-1 teaspoon lemon juice until smooth. Spread the icing with a spoon in strips over the pockets. Sprinkle pistachios over it and let the icing dry