Description
Luftig-zarte Apfelkrapfen mit goldbrauner Kruste, saftigem Kern und feiner Vanillenote. Frische Apfelstücke sorgen für fruchtige Süße, Quark für Cremigkeit und ein Hauch Zitrone für frische Eleganz.
Ingredients
Scale
- 2 eggs
- 40 g sugar
- 70 g flour
- 1 packet vanilla pudding powder
- 1 teaspoon baking powder
- 1 pinch salt
- 60 g quark (Topfen)
- a little lemon juice
- 1 large apple, or 2 smaller apples
- clarified butter (Butterschmalz) for frying
- powdered sugar
- cinnamon
Instructions
- Prepare all ingredients by measuring out the flour, sugar, and other dry ingredients. Wash the apple(s) thoroughly and leave the peel on.
- In a large mixing bowl, crack the eggs and add the sugar. Using a hand mixer or whisk, beat the eggs and sugar together until the mixture is light and fluffy. This helps to create a light texture in the final krapfen.
- In a separate bowl, combine the flour, vanilla pudding powder, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the egg and sugar mixture, stirring constantly to avoid lumps. Ensure the batter is smooth and homogenous.
- Add the quark (Topfen) and a splash of lemon juice to the batter. Mix thoroughly until all ingredients are well incorporated.
- Grate the apple(s) coarsely, keeping the peel on for added texture and flavor. Gently fold the grated apple into the batter, making sure it is evenly distributed.
- Heat clarified butter (Butterschmalz) in a non-stick frying pan over medium heat. Once the butter is hot, reduce the heat slightly to prevent burning.
- Using a large spoon, scoop a heaping tablespoon of batter for each krapfen and carefully place it into the hot pan. Fry a few at a time, ensuring there is enough space between each to easily flip them.
- Cook the krapfen on one side until the edges appear set and the bottom is golden brown, about 2-3 minutes. Carefully flip each krapfen and fry the other side until cooked through and golden, another 2-3 minutes. Adjust the heat as necessary to avoid burning.
- Once the apfelkrapfen are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess fat.
- While the krapfen are still warm, generously sprinkle them with a mixture of powdered sugar and cinnamon. Serve immediately for best flavor and texture.
- Optional: Serve the apfelkrapfen with fruit compote or vanilla pudding for an extra special treat.
Notes
For best results, use tart, firm apples such as Granny Smith or Boskoop. The quark gives the krapfen a rich, moist texture, but you can substitute with ricotta or Greek yogurt if quark is not available. Adjust the amount of lemon juice to taste. Fry the krapfen in batches to avoid overcrowding the pan, which ensures even cooking. Enjoy them fresh and warm for the best flavor!
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
