Apple Turnovers with Sprinkles
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 1 packet yeast (dry yeast)
- 50 grams sugar
- 1 egg (s)
- 100 ml water, lukewarm
- 50 g butter, soft
- 4 drops butter-vanilla flavor
For the filling:
- 300 g apples
- 1 packet vanilla sugar
- 2 tablespoon pudding powder
- 150 g sour cream
- 30 g almond (s), sliced and roasted
For the sprinkles:
- 50 grams flour
- 25 g suar
- 40 g butter
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from the dough ingredients and let rise for about 30 minutes.
- Peel and core the apples and cut into fine cubes. Braise the apples with a little water and vanilla sugar and add some cinnamon if necessary. Drain the steamed apples and bring the brew to the boil. Mix the pudding powder with a little water or, even better, some apple juice until smooth and bind the brew with it. Let the pudding cool and then fold in the sour cream. Add apple pieces and almond leaves and mix well.
- Roll out the dough very thinly and cut out 8 circles. Put the apple mixture in the middle of the circle, fold the dough over at the edge and press it down with a fork.
- Knead the ingredients for the crumble and spread on the pockets.
- Bake in the oven at 200 ° C for about 25 minutes.
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