Rohrnudeln with apple filling

Ingredients for 9 servings:

• 340 g flour
• 1 cube of yeast
• 250 ml milk, low-fat, lukewarm
• 2 tbsp sugar
• 1 pinch of salt
• 2 apples
• 1 tsp lemon juice
• ½ tsp cinnamon
• 400 ml apple juice, without sugar
• 2 tsp margarine, (half-fat margarine)
• 2 tbsp pudding powder (vanilla)
• 250 ml low-fat milk
• Sweetener, liquid

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 30 minutes

WW suitable, 3 P

Sift the flour into a bowl and make a well in the center. Crumble in the yeast and mix with the milk, salt, and sugar to make a starter dough. Cover the starter dough and let it rise for about 15 minutes. Peel the apples, remove the cores, and dice the flesh. Mix with lemon juice and cinnamon. Knead the dough and let it rise for another 30 minutes. Then divide into 9 portions, shape them into balls, place a little apple filling in the center of each, and seal the dough over them. Place in a deep casserole dish and pour on the apple juice. Melt a little margarine and brush it over the Rohrnudeln. Bake in a preheated oven at 175°C for about 35 minutes. Mix the custard powder with a little milk. Heat the remaining milk, stir in the mixed custard powder, and bring the milk to a boil. Season the vanilla sauce with sweetener to taste and serve with the Rohrnudeln.