Apple Curd Bags

Summary

Ingredients

• 175 g puff pastry, frozen (4 plates a 12 x 12cn)
• 2 apples, sweetie
• 2 teaspoons lemon juice
• 4 tablespoon sugar
• 100 g quark
• 1 tablespoon almond (s), chopped
• 1 teaspoon milk or condensed milk

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Instructions

1. Thaw the 4 puff pastry sheets at room temperature. Wash the apples, remove the cores, cut into quarters, and cut the flesh into small cubes.
2. Place the apple cubes in a saucepan with the lemon juice and 2 tablespoons of sugar. Heat over low heat and cook for 5 minutes. Remove from heat and let cool for 2-3 minutes.
3. Stir the quark until smooth and creamy, then beat in the remaining 2 tablespoons of sugar. Sprinkle the chopped almonds over each puff pastry sheet. Preheat the oven to 200°C (fan) / 220°C (conventional) / 425°F. Line a baking sheet with parchment paper.
4. Place 1/4 of the quark mixture in the center of each pastry sheet and spread gently, leaving a 1-2 cm margin around the edges. Top with the cooled apple mixture. Brush the pastry edges with water. Fold each sheet into a triangle and press the edges together firmly with a fork.
5. Place the triangles on the prepared baking sheet. Brush with milk. Bake in the preheated oven for 15 minutes.
6. Serve warm or cold.