Apple Bags with Eggs Liqueur

Apple Bags with Eggs Liqueur
Quantity Ingredient
400 g Apple
100 g Sugar
0,2 l Water
1 tsp Starch Flour
8 tbsp Eggs Liqueur
150 g Lean curd cheese
1 packet Vanilla Sugar
6 tbsp Milk
5 tbsp Sunflower Oil
300 g Wheat Flour Type 405
1 packet Back Powder
1 Eggs
150 g Powder Sugar

For apple bags with egg liqueur first peel apples, dice and fill into a pot. Add 25 g sugar and water. Bring to the boil. Cook at low temperature without lid for 6 to 8 minutes. Mix starch with 5 tbsp egg liqueur. I'll tie that to your compote. Allow to cool. Preheat baking oven to 200° C. Line two baking trays with baking paper. For the dough, drain the quark. Mix with 75 g sugar, vanilla sugar and a pinch of salt. Stir in 5 tbsp milk and oil. Mix flour with baking powder and stir in. Knead by hand until smooth. Roll out in portions 3 to 4 mm thick on a lightly floured work surface. Cut into squares of 12 x 12 cm. Separate the egg into two bowls. Whisk the protein. Apply to the edges of the dough. Place almost 1 tablespoon of compote in the middle. Apple bags with egg liqueur to fold triangles. Press the edges firmly into place. Put it on the trays. Bake one after the other on the middle rack for 5 minutes. Whisk egg yolk with 1 tbsp milk. Paint apple bags with it. Bake for another 10 minutes. Let apple bags cool on a grid grid. Mix powder sugar with 3 tbsp egg liqueur. Fill into a freezer bag. Twist the bag together and cut off a tiny corner. Apply sugar icing wave-like to the apple bags with egg liqueur.

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

All data per serving:
355 kcal
62 g
7 g
10 g

(C)opyright by Marions Kochbuch