Summary

Ingredients

• 60 g flour, handy
• 70 g flour, whole wheat flour
• 130 g butter or mararine
• 130 g quark, lean (= curd cheese)
• 1 pinch (s) salt

For the filling:

• 500 g apples
• 30 g suar, fine
• 30 g raisins
• 1 teaspoon cinnamon
• 2 teaspoons lemon juice

For painting:

• 0.5 ½ egg (s)
• 20 g powdered suar, for suarin

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Instructions

1. Sift the flour and salt through a sieve onto a pastry board. Place the butter cubes on top and chop them up with a knife or a small palette. Crumble the flour and butter well with cold hands.
2. Mix in the quark and quickly knead into a dough. Cover and leave to rest in the refrigerator for about 30 minutes.
3. Preheat the oven to 220 ° C, top / bottom heat
4. Fullness: peel and core the apples and cut into thin leaves. Mix with lemon juice, raisins, sugar and cinnamon.
5. Processing: Form the dough on a floured pastry board into a thick roll, press it flat and roll it out with the rolling pin to a 30 cm wide rectangle, the thickness of the back of the knife. (Caution, the dough sticks easily - so flour it well!) Spread the filling on the middle third, coat the edges with the egg, beat other thirds of the dough over it, press the edges firmly into place. Place the biscuits on a baking tray lined with baking paper and sprinkle with the beaten egg.
6. Bake apple slices for about 25 to 30 minutes until golden brown. Let cool on a wooden board. Basin before serving.