Apple and cranberry bags

For 9 pieces
  • 300 g peeled, pitted apples, 2 tbsp lemon juice
  • 100 g Lean quark
  • 3 tablespoons oil, 3 tablespoons milk
  • 50 g Diabetic sweetness, salt
  • 175 g + some flour
  • 1/2 packet baking powder
  • 5 TL (70 g) Cranberries
  • condensed milk
  • baking paper
75 minutes
light
1.
Cut or dice apples into thin wedges. Drizzle with lemon juice
2.
Mix the quark, oil, milk, sweetness and a pinch of salt. Mix 175 g flour and baking powder, knead under it. Approx. Roll out 1/3 of the dough thinly on a little flour (approx. 10 x 18 cm). Roll out a grid with a grid roller (or cut it into strips). Roll out the rest of the dough into a square (approx. 18 x 18 cm). Mark 9 squares
3.
Place apples in the middle of the squares. Place about 1/2 teaspoon of cranberries on top. Brush the markings with condensed milk. Place the dough lattice (or strips like a grid) on top, press down on the edges and markings. Cut into 9 squares
4.
Place the pockets on a baking tray lined with baking paper and brush with condensed milk. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 15-20 minutes. Let cool down
5.
EXTRA TIP
6.
The apple and cranberry bags taste best fresh. You can also freeze them wrapped in aluminum foil
1 piece approx.:
  • 160kcal
  • 670 kJ
  • 4 g protein
  • 4 g fat
  • 22 g carbohydrates

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