Knead a dough from curd cheese, soft butter and flour and put it in the fridge.
Roll out the dough thinly on a floured work surface, 3 - 5 mm depending on your preference. Use enough flour and process the dough cold so that nothing sticks. Cut the dough into small squares, 5 x 5 to 8 x 8 cm is ideal for small hands.
Put a small dollop of puree in the middle of each square, 1/2 - 1 teaspoon depending on the size. Then fold the squares together to form triangles and press on the edges so that nothing runs out. If there is leftover, you can add it to dunk or simply eat it straight away.
Bake at 180 degrees for 15 minutes. They are still quite soft when warm, but then become firmer.
For the older children and parents, you can also use jam for filling and sprinkle with icing sugar. Frozen berries are also a sugar-free option for babies.
We always make the puree in large quantities at the end of summer, when the apples in all the gardens are ripe and are left over. Then we freeze it in silicone muffin cups. When frozen, everything is squeezed into plastic bags and we always have delicious, unsweetened puree.
Ingredients
Print Recipe
Pin Recipe