Apple and poppy seed streuseltaler

1.

Butter, 150 g flour and 75 g sugar first with the dough hook of the hand mixer, then with your hands Knead the sprinkles. Chill the streusel. Put 300 g flour, baking powder, 75 g sugar, salt, and vanilla sugar in a mixing bowl, mix.

2.

Add the quark, 6 tbsp milk, egg and oil, knead with the dough hook of the hand mixer to form a smooth dough. Divide into 10 equal pieces. Shape into 10 balls with floured hands. Press the balls flat or roll them out a little (approx. 4 mm thick) and place them next to each other on 2 baking sheets lined with baking paper.

3.

Mix the sour cream, sauce powder, 30 g sugar and poppy seed mixture. Spread the mixture on the dough circles, leaving a 0.5–1 cm edge free. Wash the apples, rub dry and cut out the core. Cut or slice apples into very thin slices and place on top of the poppy seed mixture.

4.

Spread the sprinkles evenly on the thalers. Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 18–20 minutes. Take out of the oven and let cool down on a wire rack.