Summary

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

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Instructions

1. For the baked apple mixture:
2. 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.
3. 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.
4. For the dough:
5. 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.
6. 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.
7. Put the dough in the refrigerator for about half an hour.
8. 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.
9. 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.
10. In the meantime, melt the butter in a saucepan and sift the powdered sugar into a deeper pan.
11. 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.
12. The recipe makes 20 to 30 balls, depending on the size.
13. Tip: They taste best when they have been steeped for 1 to 2 days.