John Myers
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Baking: Apple and Marzipan Bags
The perfect baking: apple and marzipan bags recipe with a picture and simple step-by-step instructions.
* for the dough
- 250 g Flour
- 2 tsp Sugar
- 1 pinch Salt
- 1 Egg
- 125 ml Milk lukewarm
- 20 g Yeast fresh
- 125 g Butter
* for the filling
- 2 Apples
- 100 ml Water
- 1 tbsp Sugar
- 0,5 tsp Cinnamon Magic
- 50 g Marzipan raw mass
* also
- 1 Egg
- Mix the flour, sugar and salt. Crumble the yeast into the milk and dissolve while stirring. Add to the flour together with the egg. Knead everything into a dough. Cover this and let rise (not warm) for approx. 2-2.5 hours.
- Prepare the filling during this time. To do this, peel the apples, remove the core and cut into small pieces. Now place in a small saucepan with water, sugar and cinnamon magic. Bring to the boil and simmer with the lid on at a low temperature until soft.
- Then cut or pluck the marzipan into small pieces and add them to the pot. Dissolve while stirring and remove the saucepan from the stove. To let it cool down.
- When the dough has visibly enlarged, knead again, then roll out into a square. Also roll out the butter into a small square and place it diagonally in the middle of the dough. Then fold this over the butter. Now carefully roll out into a rectangle. Then fold both sides of this to the middle, roll out again, fold, roll out … repeat the whole thing 3-5 times.
- Let rise for about 10 minutes. Then cut the dough into triangles or squares. Distribute the filling evenly on these.
- Separate egg. Brush the edges of the dough pieces with the egg white. Then fold them together (roll the triangles into a croissant, fold the squares together and press the edge firmly).
- Lightly whisk the egg yolks and coat the pockets with it.
- Place on a baking sheet lined with baking paper and bake in the oven (not preheated) at 200 ° C for about 20-25 minutes.
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