Topfen-Schlutzkrapfen with apples

Name: Topfen-Schlutzkrapfen with apples
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 300 g Pasta flour; 7-10 Tbsp Salt; 3 Eggs (size M); 2 TABLESPOONS Oil; 75 g ground hazelnuts; 1/2 Vanilla pod; 200 g Low-fat curd; 1 Egg yolk (size M); 7-10 Tbsp grated rind of 1/2 organic lemon; 80–90 g Sugar; 2 TEASPOONS Cornstarch; 2 (250 g each; e.g. Jonagold) large apples; 5 TABLESPOONS Lemon juice; 1 Protein (size M); 20 g Butter; 1 TEASPOON ground cinnamon; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

300 g Pasta flour
7-10 Tbsp Salt
3 Eggs (size M)
2 TABLESPOONS Oil
75 g ground hazelnuts
1/2 Vanilla pod
200 g Low-fat curd
1 Egg yolk (size M)
7-10 Tbsp grated rind of 1/2 organic lemon
80–90 g Sugar
2 TEASPOONS Cornstarch
2 (250 g each; e.g. Jonagold) large apples
5 TABLESPOONS Lemon juice
1 Protein (size M)
20 g Butter
1 TEASPOON ground cinnamon
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
For the noodle dough mix flour and 1/2 teaspoon salt in a bowl. Add eggs, oil and about 3 tbsp. water. Knead with the dough hooks of the hand mixer to a smooth, supple dough. If the dough is too dry, add some more water, if it is too moist add some more flour. Remove the dough from the bowl and continue kneading vigorously with your hands for 8-10 minutes. Wrap in foil and let it rest at room temperature for about 1 hour
2
Roast the hazelnuts in a pan without fat, take them out immediately and let them cool down. Cut the vanilla pod lengthwise and scrape out the pulp. Mix quark, egg yolk, vanilla pulp, lemon peel, 30 g sugar, hazelnuts and starch. Wash 1 apple, grate roughly and mix with 2 tbsp. lemon juice. Squeeze the apple well in a clean tea towel!! and stir into the quark mixture
3
Cut the pasta dough in half and roll out to a square (approx. 36 x 36 cm) on a floured work surface. Knead dough remains again and roll out again. Cut out circles (each approx. 8 cm Ø). Place approx. 1 teaspoon of apple filling on each half of the circle and brush the edges thinly with egg white. Fold the other side of the pastry over the filling, press it lightly and press the edges firmly together with a fork. Place on a baking tray sprinkled with flour. Process the remaining filling and pasta dough in the same way. Bring plenty of slightly salted water to the boil in a large pot. Cook the Schlutzkrapfen in portions at low heat for about 5 minutes, remove and keep warm.
4
Wash the rest of the apple, cut into eighths and core. Cut apple pieces into thin slices. Heat butter, 20 g sugar and 3 tbsp. lemon juice in a large pan, fry apples for 2-3 minutes. Mix 30-40 g sugar and cinnamon. Arrange Schlutzkrapfen on plates. Spread steamed apples on them and sprinkle with cinnamon sugar
5
With 6 people:
6
Waiting time approx. 45 minutes