Apple curd combs

For 9 pieces
  • 2 small apples (approx. 150 g each)
  • 25 g butter or margarine
  • 3 EL Sugar
  • 1 knife tip ground cinnamon
  • 2 TL lemon juice
  • 175 g Lean quark
  • 1 EL breadcrumbs
  • 2 Egg yolk (size M)
  • 1 Pack (270 g; from the refrigerated shelf; e.g. Aunt Fanny) Puff pastry
  • Icing sugar
  • flour
  • baking paper
35 minutes
light
1.
Peel the apples, quarter them, core and cut into cubes. Heat the butter in a saucepan. Steam the apple cubes in it, turning, for about 2 minutes. Add sugar and cook for another 3 minutes. Season with cinnamon and lemon juice. Let cool down. Mix the apple and butter mixture with the quark, breadcrumbs and 1 egg yolk. Unroll the puff pastry on the foil. Quarter the dough lengthways and crossways to form 9 rectangles. Roll out the rectangles a little larger lengthways on a work surface dusted with flour. Brush the edges of the dough with water. Spread the quark mixture on one half of the dough sheets and fold over the other half and press firmly. Cut several times about 1 cm deep on one long side. Quark combs on one withPut baking sheet lined with baking paper. Whisk 1 egg yolk with 1 tablespoon of water, spread a thin layer of it on the dumplings. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12–15 minutes until brown. Allow to cool on a wire rack and dust with icing sugar
2.
Wait about 20 minutes
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 5 g protein
  • 12 g fat
  • 21 g carbohydrates

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