Apple fritters

For 9 pieces
  • 1 sour apple (250 g; e.g. Boskoop)
  • 1 TL Lemon juice
  • 75 g Sugar
  • 100 g Lean quark
  • 4 EL Oil
  • 4 EL Milk
  • 1 pinch Salt
  • 200 g Flour
  • 1 packet baking powder
  • 1-2 tbsp Icing sugar for sprinkling
  • flour
  • baking paper
50 minutes
light
1.
Peel and quarter the apple and remove the core. Cut the quarters into pieces, sauté with lemon juice, 25 g sugar and 2 tablespoons water over low heat for about 8 minutes. Let the apple compote cool down. Mix the quark, oil, milk, 50 g sugar and salt until smooth. Mix the flour and baking powder and knead everything into a smooth dough. Roll out into a square (30 x 30 cm) on a lightly floured work surface. Cut the edges of the dough straight. Knead the leftovers. Cut the rectangle into 9 squares (10 x 10 cm). Moisten 2 opposite edges of the dough with water. Put 2 teaspoons of apple compote on each half of the dough. Fold over the other half, fold in the dampened narrow sides a little and press lightly.Place the apple pockets on a baking sheet lined with baking paper. Cut out 9 flowers from the remaining dough. Brush apple pockets with water and place the flowers on top, pressing down lightly. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas. Level 3) for about 15 minutes. Let cool on a wire rack. Dust apple pockets with powdered sugar
1 piece approx> 180 kcal
  • 750 kJ
  • 4 g protein
  • 5 g fat
  • 29 g carbohydrates
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