Wash the potatoes and cook with the peel until done. Drain, peel warm and immediately squeeze through a potato press. Cover and let cool down a little.
Then knead the mashed potatoes with 300 g of flour, the baking powder, the semi-fat butter, the quark, the rapeseed oil, the cane sugar and a packet of bourbon vanilla sugar to form a dough.
Using the remaining 50 g of flour, roll out the dough to about half a finger thick and gradually cut out 28 circles (approx. 10 cm in diameter) with a large cup.
Now preheat the oven to 200 ° C (top and bottom heat). Line baking trays with parchment paper.
Peel and quarter the apples. Remove the core and cut the quarters into small pieces. Mix with the raisins and the second packet of bourbon vanilla sugar and place in small blobs in the center of the prepared dough circles. Fold the dough circles over and close them to form crescents. Press down the edges well.
Carefully place the dumplings on the prepared baking sheets with the help of a spatula or a pan lifter and gradually bake in the hot oven for approx. 15 minutes at a time. Let cool down and then just enjoy.
If you like, you can sprinkle the pockets with 4 tablespoons of powdered sugar, 2 tablespoons of lemon juice and 2 teaspoons of water. Then a bag has 1.7 and therefore 2 points. For me personally, the sweetness is enough without a topping.
A total of 44 points, with 28 pieces 1.5 points per piece.
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