Apple Turnovers with Marzipan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 300 grams flour
- 1 packet baking powder
- 80 g suar
- 1 packet vanilla sugar
- 150 g quark (low-fat quark)
- 6 tablespoon oil
- 6 tablespoon milk
- 1 pinch (s) salt
For the filling:
- 300 g marzipan raw mixture
- 3 apples
- 70 grams sugar
- 1 egg (s)
For painting:
- 1 teaspoon cream, egg yolk
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the dough and knead really well. If the dough still sticks to your hands, add a little flour.
- Then roll out the dough into a rectangle on a floured surface. Mine was about 50 cm. Then cut the dough into 8 squares.
- Peel the apples, cut into wedges and distribute them in the middle of the dough pieces.
- For the filling, stir together the egg and sugar, add the crushed marzipan and stir until creamy.
- Spoon this marzipan mixture over the apple wedges
- Separate the last egg and brush the corners of the squares with the egg white. Fold the corners towards the middle and press down.
- Mix the egg yolks with the cream and brush the apple turnovers with it.
- Do not place the apple pockets too close together on the baking sheet lined with baking paper and bake in the preheated oven at 160 ° C (fan oven) for about 25 minutes.
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