Apricot Quark Bags

Name: Apricot Quark Bags
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 120 g Apricots (a. d. glass; with sweetener;; 7-10 Tbsp suitable for diabetics); 125 g Low-fat curd; 5 TABLESPOONS milk, 4 tablespoons of oil; 2 Eggs (Gr. M); 24 g + 24 g + 1 str. Tsp; 7-10 Tbsp Diabetic sweetness; 240 g + some flour; 1 go. Tsp baking powder; 1-2 TEASPOONS Lemon juice; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

120 g Apricots (a. d. glass; with sweetener;
7-10 Tbsp suitable for diabetics)
125 g Low-fat curd
5 TABLESPOONS milk, 4 tablespoons of oil
2 Eggs (Gr. M)
24 g + 24 g + 1 str. Tsp
7-10 Tbsp Diabetic sweetness
240 g + some flour
1 go. Tsp baking powder
1-2 TEASPOONS Lemon juice
baking paper

Directions

1
Drain the apricots. Mix the quark, 4 tbsp. milk, oil, 1 egg and 24 g sweetness. Mix flour and baking powder. Stir 1/2 into the quark, knead in the rest
2
Roll out the dough on a little flour to a thickness of about 1/2 cm. Cut out 12 circles (about 12 cm Ø). Place 6 circles on a baking tray lined with baking paper. Halve the apricots. Place 2-3 pieces in the middle with the cut surface facing down.
3
Separate 1 egg. Spread the edges of the dough with egg white. Place the remaining circles of dough on top as a lid. Press edges together and score
4
Mix the egg yolks and 1 tablespoon of milk. Spread the mixture on pockets. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes until golden brown. Allow to cool down
5
Mix 24 g sweetness and lemon juice. Spread the icing with a spoon in strips over the pockets and sprinkle with 1 teaspoon of sweetness