John Myers
Ingredients for 1 servings:
- 450 g apples, peeled, pitted, diced (Elstar, Rubinette, Boskop)
- 60 g sugar
- 100 ml egg liqueur
- 2 tbsp cornstarch
- 150 g quark
- 6 tbsp milk
- 6 tbsp oil (rapeseed oil)
- 50 g sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 300 g flour
- 1 tbsp baking powder
- 1 egg white
- 1 egg yolk mixed with 1 tbsp milk
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Makes 8 pastries, crispy, handy, simply delicious
Bring the apple cubes to a boil with the sugar and egg liqueur. Simmer with the cornstarch for about 2 minutes. Preheat the oven to 200°C (180°C fan-assisted). Mix the quark with the milk, oil, sugar, vanilla sugar, and a pinch of salt. Sift the flour with the baking powder and stir half of it into the quark mixture. Knead the dough thoroughly but quickly with the remaining flour. The dough should be dry, smooth, and pliable. Roll out the dough and cut into eight rectangles. Brush the edges with egg white. Spread the compote on one half of the rectangles, cut the other half about 6 times, fold over, and press the edges together. Brush the parcels with egg yolk. Place on a baking sheet lined with baking paper and bake for 15-20 minutes until golden brown. Once cooled, dust with powdered sugar.
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