Quark pockets with marzipan

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, salt, sugar and baking powder in a bowl. Add the quark. Add the fat in pieces. Knead everything with the dough hooks of the hand mixer. Then quickly work into a smooth dough with your hands.

2. 2

   Wrap in foil and put in a cool place overnight. For the filling, peel and halve the apples, remove the core and dice the apple halves. Put the diced apples into a pot. Add apple juice and bring everything to the boil.

3. 3

   Remove from the heat and let it cool down. Dice the marzipan and stir into the apple cubes together with the cranberry jam. Roll out the curd puff pastry into a rectangle on a floured work surface and cut out 20 squares of twelve centimetres side length.

4. 4

   Place about one tablespoon of filling in the middle. Separate the egg. Whisk egg yolk with milk. Brush the edges of the squares with egg white and fold them over halfway. Press the edges firmly together. Cut the front edge with a knife.

5. 5

   Place the bags on a baking tray lined with baking paper and brush with egg yolk. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes. Remove the quark pockets and let them cool on a kitchen grid.

6. 6

   Mix icing sugar with lemon juice. Pour the icing sugar into a freezer bag and cut off a small corner of the bag. Pour the icing in serpentines over the quark pockets. Leave to dry.

7. 7

   Makes 20 pieces.