Juicy apple pockets

Name: Juicy apple pockets
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Apples; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS + 90 g sugar; 150 g Low-fat curd; 5 TABLESPOONS milk, 5 tablespoons of oil; 1 pinch salt, 300 g flour; 1 package Baking Powder; 1 Egg (Gr. M); 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Apples
2 TABLESPOONS Lemon juice
2 TABLESPOONS + 90 g sugar
150 g Low-fat curd
5 TABLESPOONS milk, 5 tablespoons of oil
1 pinch salt, 300 g flour
1 package Baking Powder
1 Egg (Gr. M)
1 TABLESPOON Icing sugar
baking paper

Directions

1
Peel, quarter and core the apples. Cut into small cubes and immediately sprinkle with lemon juice
2
Bring the apple cubes, 5 tablespoons of water and 2 tablespoons of sugar to the boil and steam over a low heat for about 10 minutes. Let the compote cool down
3
Put the quark, milk, oil, 90 g sugar and salt in a bowl. Mix flour and baking powder, add and knead everything into a smooth dough. Divide dough into 8 pieces and roll out into rectangles (approx. 14 x 16 cm). Separate the egg. brush the edges of the dough with egg white
4
Spread 2 tablespoons of apple compote on each half of the rectangles. Cut the other halves several times and fold over the filling. Press on the edges
5
Spread apple pockets with whisked egg yolk. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Let cool and dust with icing sugar