Description
Knusprig-goldene Apfeltaschen mit zartem Quarkteig, gefüllt mit saftigen Apfelwürfeln in samtiger Eierlikörcreme. Warm serviert entfaltet sich ein fruchtig-süßes Aroma mit feiner Vanillenote.
Ingredients
Scale
- 450 g Äpfel, geschält, entkernt, gewürfelt (Elstar, Rubinette, Boskop)
- 60 g Zucker
- 100 ml Eierlikör
- 2 EL Speisestärke
- 150 g Quark
- 6 EL Milch
- 6 EL Öl (Rapsöl)
- 50 g Zucker
- 1 Pkt. Vanillezucker
- 1 Prise Salz
- 300 g Mehl
- 1 Pkt. Backpulver
- 1 Eiweiß
- 1 Eigelb mit 1 EL Milch vermischt
- Puderzucker zum Bestäuben
Instructions
- Begin by preparing the apple filling. Peel, core, and dice the apples into small, even cubes. Place the apple cubes in a saucepan with the sugar and Eierlikör (egg liqueur). Heat the mixture over medium heat until it starts to boil, stirring occasionally to prevent sticking.
- In a small bowl, mix the cornstarch (Speisestärke) with a little cold water to make a smooth slurry. Once the apple mixture is boiling, add the cornstarch slurry while stirring constantly. Let the mixture simmer for about 2 minutes until it thickens into a compote-like consistency. Remove from heat and set aside to cool.
- Preheat your oven to 200°C (392°F) or 180°C (356°F) if using a fan (Umluft) setting. Line a baking tray with parchment paper.
- To make the dough, place the quark, milk, oil, sugar, vanilla sugar, and a pinch of salt in a mixing bowl. Stir together until smooth and well combined.
- In a separate bowl, combine the flour and baking powder, then sift the mixture. Gradually add a little more than half of the flour-baking powder mixture to the wet ingredients, mixing until a dough begins to form.
- Add the remaining flour mixture and knead the dough thoroughly but quickly, either by hand or using a dough hook. The finished dough should be dry, smooth, and elastic without being sticky.
- Lightly flour your work surface and roll out the dough to a thickness of about 3-4 mm (about 1/8 inch). Using a sharp knife or a pastry cutter, cut the dough into eight equal-sized rectangles.
- Take each rectangle and brush the edges lightly with the egg white. On one half of each rectangle, place a generous spoonful of the cooled apple-Eierlikör filling, being careful not to overfill.
- On the other half of each rectangle, make about six small parallel cuts (not all the way to the edge) to allow steam to escape during baking. Fold this side over the filled half to cover the filling completely.
- Press the edges of each pastry firmly together to seal, using a fork if desired to ensure a tight seal and decorative edge.
- Place the filled and sealed pastries onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the pastries with the egg yolk mixed with 1 tablespoon of milk to give them a shiny, golden finish.
- Bake the pastries in the preheated oven for 15 to 20 minutes, or until they are puffed and golden brown.
- Remove the pastries from the oven and allow them to cool on a wire rack. Once completely cool, dust them generously with powdered sugar before serving.
Notes
For best results, use tart apple varieties like Boskop, Elstar, or Rubinette, as they hold their shape well and provide a nice contrast to the sweet and creamy Eierlikör filling. Be careful not to overfill the pastries to prevent the filling from leaking out during baking. The pastries taste best fresh but can be stored in an airtight container for a day or two. If desired, you can warm them slightly before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
