Apple turnovers with eggnog

  • 450 g Apples (e.g. Boskop)
  • 100 g Sugar
  • 1 EL (approx. 10 g) cornstarch
  • 8 EL eggnog
  • 150 g Lean quark
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 7 EL Milk
  • 5 EL Oil
  • 300 g flour
  • 1 packet baking powder
  • 1 Egg (size M)
  • 150 g Icing sugar
  • flour
  • 1 small freezer bag
0 minutes
Peel and quarter the apples and remove the core. Cut the apples into pieces, put them in a saucepan with 25 g sugar and 200 ml water and bring to the boil. Simmer over low heat for about 8 minutes. Mix starch and 2 tablespoons of water and thicken the apple compote with it. Bring to the boil again and stir in 5 tablespoons of egg liqueur. Let cool down. Put the quark, remaining sugar, vanillin sugar, salt, 5 tablespoons of milk and oil in a mixing bowl and stir with the whisk of the hand mixer. Mix the flour and baking powder and stir into the quark mixture in portions. Finally, work with your hands into a smooth dough. Roll out the dough on a lightly floured work surface 3-4 mm thick and cut out approx. 10 squares (12 x 12 cm each). Separate egg. Brush the edges of the pastry with egg white. Put a tablespoon of apple compote in the middle of each dough and fold the dough into a triangle. Press the edges together firmly and possibly cycle along the edge with a pastry wheel. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Mix the egg yolk and 1 tablespoon of milk and brush the apple pockets with it 10 minutes before the end of the baking time. Let cool on a wire rack. Mix together powdered sugar, remaining egg liqueur and remaining milk. Pour into the freezer bag and cut off a small corner. Decorate apple pockets with it and let dry. Makes approx. 10 pieces
1 portion approx:
  • 320 kcal
  • 1340 kJ
  • 6 g protein
  • 7 g fat
  • 56 g carbohydrates


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