Apple bags with quark oil dough

Apple bags with quark oil dough

For apple bags with quark oil dough mix the quark with milk, oil, egg, vanilla sugar and sugar. Mix flour with baking powder, sprinkle over the quark and knead to a firm quark oil dough. Knead the dough again by hand on a lightly floured work surface and form into a ball. Cover with a cloth and let rest for 15 minutes. Fry the almond leaves in a pan until light and allow to cool. Preheat oven to 180° and line a baking tray with baking paper. Mix apple compote with pudding powder. Quark oil dough on a floured work surface flat press and dust with flour. Roll out the dough 1/2 cm thick into a rectangle and cut into 9 squares with an edge length of 12 cm. Place 2 teaspoons of apple compote in the middle of each square and distribute lightly so that a 1 cm wide edge remains free all around. Fold the apple pockets and press the edges together. Press the edges flat with a fork. Place apple pockets with quark oil dough on the baking tray and bake for 25 minutes in the middle of the oven. Mix powder sugar with calvados to a firm glaze. Sugar glaze on the hot apple bags brush and immediately sprinkle with almond leaves.

Servings: 9, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
322 kcal
54 g
7 g
8 g

(C)opyright by Marions Kochbuch