Manus Baked Apple Balls
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 18 mins |
| Total Time | 7 hrs 18 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bag apple, dried slices
- 1 handful raisins
- 250 ml apple cider or apple juice
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- 0.5 ½ sachet Gelierfix for jam, no preserving sugar
- 100 g butter
- 35 g suar
- 150 g low-fat quark
- some orange aroma, a few drops
- 300 grams flour
- 0.5 ½ pack baking powder
- 1 teaspoon, leveled cinnamon
- 50 g almond (s), chopped
- 75 g raisins
- 2 tablespoon rum
- g powdered sugar, to roll over
- 125 g butter
Print Recipe
Pin Recipe Instructions
- For the baked apple mixture:
- Cut the dried apple slices and a handful of raisins into small pieces and place in a saucepan. Add the cinnamon and top with apple cider. Mix Gelierfix with 2 tablespoons of sugar and add to the apple mixture, bring to the boil, stirring constantly, and cook for 3 minutes.
- It is best to put the mixture in a pan or in a bowl in the refrigerator for at least 5 hours and let it set.
- For the dough:
- Mix the butter with the sugar until frothy, then stir in the quark and orange flavor. Mix the flour, baking powder and cinnamon, add and stir only briefly.
- Then add the almonds, raisins and rum and knead by hand to form a smooth dough. The dough must not be too dry, but also not sticky, add flour or rum if necessary.
- Put the dough in the refrigerator for about half an hour.
- Then shape the dough into balls the size of a tennis ball. Press into a flat cake with your fingers in your hand. Always put about half a teaspoon of the baked apple mixture in the middle and press together again into a ball.
- Place with the pressed side down on a parchment-lined baking sheet and bake at 180 ° C for about 15 minutes until they are golden yellow.
- In the meantime, melt the butter in a saucepan and sift the powdered sugar into a deeper pan.
- Take the balls out of the oven and let them cool down a little. As soon as they are warm and no longer hot, turn them in the pan in the melted butter and roll them directly in the powdered sugar.
- The recipe makes 20 to 30 balls, depending on the size.
- Tip: They taste best when they have been steeped for 1 to 2 days.
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