Bratapfelteilchen: Baked Apple Pastries

Method6 steps · about 1 hr 40 min

1. 1

   Step 1: Combine 10 g yeast and 250 ml lukewarm milk and let stand a few minutes until bubbly. Add 125 g melted, slightly cooled butter (125 grams), 1 tsp dough vanilla, 80 g dough sugar, the dough egg (1) and 500 g dough flour. Knead until combined and the dough releases from the bowl. Cover and rise in a warm spot for about 1 hour, until doubled.

   Rise pastry dough until doubled · 60 minUses 250 milliliters milk (luke warm) · 125 grams butter (melted and cooled slightly) · 10 grams active dry yeast · 1 teaspoon pure vanilla extract · 80 grams granulated sugar · 1 egg (size US large) · 500 grams all-purpose flour

2. 2

   Step 2: While the dough rises, dry-toast the 5 tbsp sliced almonds in a skillet over medium-high heat and transfer to a plate. Add the 2 rounded tbsp apple-filling sugar to the skillet; when it begins to caramelize, stir in 2 tbsp honey. Take briefly off the heat to add the 1 shot chosen rum or water, then stir in ½ tsp cinnamon, ½ tsp cardamom, ¼ tsp ground cloves, ¼ tsp ground allspice, the cored and finely diced large apple (1 large) and 2 tbsp raisins. Cook for a couple of minutes until the apple softens, stir the toasted almonds back in and set aside to cool slightly.

   Uses 5 Tablespoons sliced almonds · 2 rounded tbsp granulated sugar for the apple filling · 2 tablespoons honey · 1 shot rum OR water · 1/2 teaspoon cinnamon · 1/2 teaspoon cardamom · 1/4 teaspoon cloves · 1/4 teaspoon allspice

3. 3

   Step 3: In a small bowl, combine 150 g plain filling quark, 1 tsp filling vanilla, the separate filling egg (1), 4 tbsp filling flour and 1 tbsp filling sugar. Keep ready for assembly.

   Uses 150 grams quark (one small cup of Wünder plain quark) · 1 teaspoon pure vanilla extract · 1 egg (size US large) · 4 Tablespoons all-purpose flour · 1 Tablespoon granulated sugar

4. 4

   Step 4: Preheat the oven to 350°F /180°C and line two baking sheets with parchment. Divide the risen dough into 8 equal pieces and shape into balls.

   Uses risen enriched pastry dough

5. 5

   Step 5: On an extra-floured surface, flatten and stretch each dough ball into a round. Divide the quark filling among the centres, leaving generous clear borders, then divide the cooled apple filling over it. Cut a slit near each of two opposing edges and pull one dough strip through the other slit, crossing the strips over the filling. Transfer to the sheets and bake for about 20 minutes, until the pastries start to brown and are baked through.

   Bake apple-quark pastries · 20 minUses eight pastry dough balls · Extra all-purpose flour as needed for shaping · quark-egg filling · cooked apple-almond-raisin filling

6. 6

   Step 6: Whisk the 60 g powdered sugar and separate 2 tbsp glaze quark until thick and only just runny. Brush the icing over the warm pastries after baking. Let cool enough to eat and serve fresh.

   Uses baked apple-quark pastries · 60 grams powdered sugar · 2 tbsp plain quark for the glaze