Curd cheese lentils with applesauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, peel and quarter the apples and remove the core. Cut the apple quarters into large pieces and put them into a pot. Wash and dry lemon and peel half of it thinly. Add 100 g sugar, 1 piece of lemon peel, cinnamon and 1/8 litre water to the apples. Steam everything over medium heat for about 8 minutes. Pass the apples through a sieve and possibly season with sugar.

2. 2

   Let the applesauce cool down. Grate the peel of the 2nd lemon half. Beat fat, remaining sugar and eggs until frothy. Add salt and grated lemon peel. Gradually add the quark and stir in. Carefully fold in the flour. Wash the currants in hot water, dab dry and stir into the lentil dough. Heat the fat in a pan. Using a small ladle, place three heaps of dough in the pan, smooth it down and fry over medium heat until golden brown on both sides. Keep warm. Bake the rest of the dough in the same way.

3. 3

   Carefully fold in the flour. Wash the currants in hot water, dab dry and stir into the lentil dough. Heat the fat in a pan. Using a small ladle, place three heaps of dough in the pan, smooth it down and fry over medium heat until golden brown on both sides. Keep warm. Bake the rest of the dough in the same way. Mix cinnamon and sugar. Serve the lentils with applesauce and cinnamon-sugar