Apple poppy seed bags

Ingredients for 12 servings:

• 350 g apples, sour
• 1 tbsp cornstarch
• ⅛ liter apple juice
• 1 packet of vanilla sugar
• 200 g low-fat curd cheese
• 75 ml milk
• 75 ml oil
• 3 m.-sized eggs
• 75 g sugar
• 100 g sugar
• Salt
• 400 g flour
• 1 packet of baking powder
• Flour , for the work surface
• 1 pack of poppy seed cake (250 g)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, peel, quarter, and core the apples. Cut into small cubes. Mix together the cornstarch and 3 tablespoons of apple juice. Bring the remaining juice, apples, and vanilla sugar to a boil, then cover and simmer for about 5 minutes (they should be soft but not fall apart). Stir in the cornstarch and simmer for about 1 minute while stirring. Let everything cool. Mix together the quark, milk, oil, 1 egg, 75g sugar, and a pinch of salt. Mix the flour and baking powder and add to the mixture. First, knead in using the dough hook of a hand mixer, then briefly knead with your hands until smooth. Divide into 2 portions and roll each out into a rectangle (approx. 28 x 33 cm) on a lightly floured surface. Cut each rectangle into 6 smaller rectangles (approx. 11 x 14 cm). First, spread the poppy seed mixture, then the apples on one narrow half of each rectangle, leaving about 2 cm free all around. Whisk 2 eggs. Spread a thin layer of the filling along the edges of the rectangles. Fold the second half over the filling and press the edges firmly together. Brush the tops of the rectangles with the remaining egg and sprinkle with approximately 100g of sugar. Place on two baking sheets lined with baking paper. Bake one after the other in a preheated oven at 200°C for approximately 18 minutes. Allow to cool. Serve with vanilla sauce.