Apple Turnovers Made from Potato Dough

Dough:

1. Cook the potatoes with their skin on in well-salted water until they are soft. Let something evaporate. Then cut in half and put through the potato press (with the skin on). Let cool down.
2. Then knead the potato mixture with the flour, baking powder, butter, quark, sugar and vanilla sugar by hand. Let rest a little.

Filling:

1. Wash the apples, dry them, cut in half, core and cut into 3 mm thin slices. Then cut the slices into 3 mm cubes and keep them in water with lemon juice until everything is cut.

Completion:

1. Roll out the dough in portions to a thickness of approx. 4 – 5 mm on a floured work surface and cut out about 24 circles with a diameter of 10 cm.
2. Preheat the oven to 180 ° circulating air. Line the tray with baking paper. Drain the apple cubes, drain well and mix with the vanilla sugar and cinnamon.
3. Cover each sheet of dough with approx. 1.5 teaspoons of apple cubes. Fold to a half moon and press the edges into place. Place the pieces on the baking tray and bake for 15-20 minutes until golden yellow to brown. Put on a grid.
4. Mix the powdered sugar with a little water to a creamy glaze and brush the still hot apple pockets with it. ……. and when the casting is no longer wet …….. simply make coffee and plaster it.
5. A vanilla sauce goes well with it, but also a berry-fruit mirror.