Apple fritters
- 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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