Apple curd bags

For 6 pieces
  • 400 g apples
  • 2 EL + 1 / 2-1 tsp lemon juice
  • 40 g + 60 g sugar
  • 75 g Lean quark
  • 6 EL Oil and milk
  • 150 g flour + some flour
  • 1 TL Baking powder
  • 1-2 EL Icing sugar
  • 1-2 TL chopped pistachios
  • baking paper
40 minutes
easy
1.
Peel, quarter, core and cut the apples. Cover with 2 tbsp lemon juice, 40 g sugar and 3-5 tbsp water and steam for about 5 minutes. Let the compote cool down
2.
Mix the quark, oil, milk and 60 g sugar. Mix and knead 150 g flour and baking powder. Roll out the dough about 1/2 cm thick on a floured work surface. Cut out a total of 6 circles with a round cookie cutter or glass (approx. 10 cm Ø)
3.
Put compote on each half of the dough. Brush the edges with water, fold over and press down
4.
Place the apple turnovers on a baking sheet lined with baking paper (approx. 35 x 40 cm). Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 12-15 minutes. Let cool down
5.
Mix powdered sugar and 1 / 2-1 teaspoon lemon juice until smooth. Spread the topping over the pockets in strips with a spoon. Sprinkle the pistachios over the top and let the icing dry
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 12 g fat
  • 44 g carbohydrates

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