Apple poppy seed bags

For 12 pieces
  • 350 g sour apples
  • 1 EL (10 g) cornstarch
  • 1/8 l Apple juice
  • 1 packet vanillin- Sugar
  • 200 g Lean quark
  • 75 ml milk
  • 75 ml Oil
  • 3 Eggs (Size M)
  • 75 g + approx. 100 g sugar
  • Salt
  • 400 g flour
  • 1 pack baking powder
  • flour
  • 1 pack (250 g) poppy seed baking ( ready-to-bake poppy seed filling)
  • Baking paper
60 minutes
easy
1.
Peel, quarter and core the apples. Cut into small cubes. Mix starch and 3 tbsp apple juice. Bring the rest of the juice, apples and vanilla sugar to the boil and cook covered for approx. 5 minutes (they should be soft but not disintegrated). Stir in the starch, simmer for about 1 minute while stirring. Let cool down
2.
Mix the quark, milk, oil, 1 egg, 75 g sugar and 1 pinch of salt. Mix flour and baking powder, add. First knead in with the dough hook of the hand mixer, then knead briefly with your hands until smooth. Divide into 2 portions and roll out into a rectangle (approx. 28 x 33 cm) on a little flour. Cut 6 smaller rectangles (approx. 11 x 14 cm) out of each rectangle
3.
First distribute the poppy seed mixture, then the apples on each narrow half of the rectangles, approx. Leave 2 cm free. Whisk 2 eggs. Spread a thin layer of it on the edges of the rectangles on the filled half. 2. Fold half over the filling, press the edges well
4.
Brush the top of the pockets with the rest of the egg, sprinkle with approx. 100 g of sugar. Place on 2 baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 18 minutes. Cooling down. Vanilla sauce tastes good with it
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 10 g protein
  • 12 g fat
  • 54 g carbohydrates

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