Apple Pockets with Eggnog – Apple Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 450 g apples, peeled, cored, diced (Elstar, Rubinette, Boskop)
- 60 g suar
- 100 ml egg liqueur
- 2 tablespoon cornstarch
For the dough:
- 150 g quark
- 6 tablespoon milk
- 6 tablespoon oil (rapeseed oil)
- 50 grams sugar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 300 grams flour
- 1 point baking powder
For painting:
- 1 egg white
- 1 egg yolk mixed with tablespoon milk
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Bring the apple cubes to the boil with sugar and eggnog. Simmer with the mixed cornstarch for approx. 2 minutes.
- Preheat the oven to 200 degrees (circulating air 180 degrees).
- Mix the quark with the milk, oil, sugar, vanilla sugar and a pinch of salt, mix the flour and baking powder, sieve and stir half of it into the quark mixture. Knead the dough thoroughly but quickly with the remaining flour. The dough should be dry, smooth and pliable.
- Roll out the dough and cut into eight rectangles, brush the edges of the dough with egg white. Place the compote on one half of the rectangles, cut into the other half about 6 times, fold over and press the edges on. Brush the pockets with egg yolk.
- Place on a baking sheet lined with baking paper and bake for 15-20 minutes until golden brown. After cooling, dust with icing sugar.
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