Quark puff pastry pockets with cranberry and apple filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and quarter apples and cut out the core. Cut quarter into small pieces. Wash and sort the cranberries. Boil up 100 ml apple juice. Add apples, cranberries and sugar, bring to the boil and simmer for about 5 minutes. Stir sauce powder with 3 tbsp.

2. 2

   apple juice until smooth. Thicken apple compote with it, bring to the boil again. Let it cool down. Place the puff pastry slices next to each other and defrost. Mix quark and vanilla sugar. Spread the puff pastry slices with it, leaving the edge free. Spread cranberry and apple compote on top. Separate the egg. Brush the edges with egg white. Fold the slices over, press them on and cut them comb-like with a knife. Whisk the egg yolk and milk and coat the pockets with it.

3. 3

   Spread the puff pastry slices with it, leaving the edge free. Spread cranberry and apple compote on top. Separate the egg. Brush the edges with egg white. Fold the slices over, press them on and cut them comb-like with a knife. Whisk the egg yolk and milk and coat the pockets with it. Line a baking tray with baking paper and place the pockets on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out and let cool down. Mix icing sugar with approx. 1 tbsp. apple juice, brush pockets with it while still warm

4. 4

   Line a baking tray with baking paper and place the pockets on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out and let cool down. Mix icing sugar with approx. 1 tbsp. apple juice, brush pockets with it while still warm

5. 5

   waiting time 2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
50 g

FATS
14 g

PROTEINS
6 g