Apple in a dressing gown

Ingredients for 6 servings:

• 300 g flour
• 1 packet of baking powder
• 70 g sugar
• 2 packets of vanilla sugar
• 7 tbsp oil
• 7 tbsp milk
• 150 g quark (low-fat quark)
• 6 apples (e.g. Boskop)
• 6 small marzipan breads
• 1 handful of raisins, pickled in rum
• Flour for the work surface

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Quark – oil – dough

For the dough, mix flour and baking powder in a mixing bowl. Then add the remaining five dough ingredients and mix everything with a wooden spoon. Finally, knead the dough with your hands. It should feel elastic. If it sticks to your hands, add a little more flour. Set the dough aside. Wash and dry the apples, and use an apple corer to cut a tube lengthwise. This also removes the core. The apple should be visible through the apple. Cut the marzipan bread into small pieces and mix with the rum raisins. Fill the apples with this mixture, pressing the filling in a little with your finger. Now preheat the oven to 160°C (top/bottom heat). Briefly knead the dough again, divide it into 6 roughly equal-sized pieces, and roll it out thinly on a floured work surface. Place an apple on each piece and cover the apple with the dough. Pull any gaps in the dough slightly over one another and press down firmly. Place the apple pie crusts in a baking dish. Place in a preheated oven and bake for approximately 35 to 40 minutes, until the crust is golden brown. Serve hot. Tips: The apple pie crusts taste best when served warm with vanilla sauce. For children, you can soak the raisins in apple juice instead of rum.