Apple fritters

For 30 pieces
  • 80 g Sultanas
  • 1 untreated lemon
  • 600 g ovenproof apples
  • 150 g Sugar
  • 500 g flour
  • 1 Package Baking powder
  • 100 g soft butter
  • 150 g Lean quark
  • 100 ml Sunflower oil
  • 8 EL Milk
  • 100 g Icing sugar
  • Flour
  • baking paper
90 minutes
Rinse the sultanas and pat dry. For the filling, wash the lemon with hot water, rub dry, peel off the skin thinly. Halve the fruit and squeeze out the juice. Peel, quarter, core and dice apples.
Caramelize 50 g sugar in a saucepan until light yellow. Apple cubes, sultanas,Add the lemon zest and 3 tablespoons of lemon juice and simmer for about 4 minutes while stirring. Mix the flour and baking powder for the dough.
Knead butter, quark, oil, 5 tablespoons milk, 100 g sugar and flour mixture with the dough hook of the hand mixer to form a smooth dough. Roll out the dough to a thickness of approx. 3 mm on the floured work surface. Cut out 30 circles (approx. 8 cm Ø).
Distribute the apple compote on the circles. Brush the edges of the pastry thinly with the rest of the milk and fold over the pastry. Lightly press the edges of the dough. Spread on two baking sheets lined with baking paper and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for approx. 20 minutes each.
Mix the icing sugar, 1 tbsp lemon juice and 1 tbsp water to a smooth glaze. Take the apple turnovers out of the oven and spread a thin layer with prepared glaze.
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 3 g protein
  • 6 g fat
  • 24 g carbohydrates


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