Bratapfelteilchen: Baked Apple Pastries

    Serves 8
    20 mins prep
    20 mins cook
    60 mins rest
    100 mins total

    I can't get enough of apples this Fall! I especially love baked apples, so I decided to put some Bratapfel filling in a pastry with some quark for you! So good!

    2 servings

    Yeast Dough

    Quark Filling

    Bratapfel Filling

    Glaze


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    Make Dough

    1. Combine yeast and luke warm milk and let sit for a few minutes until the yeast starts to bubble. Add in the remaining ingredients and knead until combined and the dough doesn't stick to the sides anymore, a few minutes. Cover and let rest for one hour in a warm spot or until doubled in size.

    Make Bratapfel Filling

    1. In the meantime, dry roast the sliced almonds in a skillet over medium high heat, then transfer to a plate. Add the sugar into the skillet and just when it starts to caramelize, stir in the honey. Add in the rum or water, spices, small diced apple and raisins and allow to cook just for a couple of minutes to soften the apple. Add back in the almonds and set aside to cool some.

    Make Quark Filling

    1. In a small bowl, combine all ingredients for the quark filling and set aside.

    Assemble & Bake Pastries

    1. Preheat oven to 350 Fahrenheit/ 180 Celsius and prep two baking sheets with parchment paper. Divide up the dough into 8 equal pieces (I like using my kitchen scale for this), then shape them into balls and set aside. If you would like smaller pastries, you can divide up the dough and filling into more pieces.

    2. On a floured surface, flatten the dough with your hands (I use my palm to flatten it, then stretch it out some with my fingers). Add some of the quark and spread it out in the middle, leaving plenty of room along the edge. Top with some of the Bratapfel filling. Then cut a slit into two opposing sides of the pastry and pull one 'string' through the slit on the other side, overlapping the two. Bake for about 20 minutes until starting to brown.

    Make the Glaze

    1. To prepare the glaze, whisk in some quark and powdered sugar until achieving a thick, pasty consistency that's barely runny. Brush onto the pastries right after they come out of the oven. These pastries are best enjoyed fresh within hours of baking them. They tend to get dry by the next day, but you should never have any leftovers with these anyways ;-).

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    Bratapfelteilchen: Baked Apple Pastries - Dirndl Kitchen