John Myers
Apple Purse
The perfect apple purse recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 250 g Lowfat quark
- 250 g Butter
- 1 pinch Salt
- 1 tbsp Vanilla sugar
- 2 Sour apples
- 150 g Powdered sugar
- 2 tbsp Milk
- 1 Clumped egg
- Put the flour in a bowl and add the low-fat quark. Also add the butter in pieces, also the vanilla sugar and the pinch of salt. Now use the dough hook of the food processor to make a dough and let it rest in a closed container in the refrigerator for about 24 hours.
- Peel and core the apples and cut into wedges. Then roll out the dough thinly between two cut freezer bags (the dough should still be nice and cold for this). Use the pastry wheel to cut squares with an edge length of approx. 7 – 8 cm and place one apple slice on each square.
- Now coat the edges with egg and fold into bags and then place on a baking sheet lined with baking paper and then bake in an oven preheated to 190 degrees for about 15 minutes and then let it cool down.
- Sift the powdered sugar and stir with the milk to a glaze and brush the apple pouches with it.
- You can use lime juice, lemon juice or a calvados instead of milk for the icing – depending on your taste.
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