Bratapfelteilchen: Baked Apple Pastries
Serves 8
20 mins prep
20 mins cook
60 mins Rest Time
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!
Yeast Dough
Quark Filling
Bratapfel Filling
Glaze
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
Make Dough
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
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
In a small bowl, combine all ingredients for the quark filling and set aside.
Assemble & Bake Pastries
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.
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
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 ;-).
Available coupons from Dirndl Kitchen
This section won’t appear on print out.
Get $4 cashback
Pete and Gerry's Organic Free Range Large Eggs
Get $4 cashback
Bona Furtuna's Everyday Extra Virgin Olive Oil
Get $4 cashback
Wild Sol Hot Salsa
Get $4 cashback
Wild Sol Mango Habanero Salsa
Get $4 cashback
Wild Sol Mild Salsa
Get $4 cashback
Wild Sol Salsa Verde
Get $4 cashback
Banza Brown Rice Elbows Pasta
Get $4 cashback
Banza Cavatappi Pasta Made from Chickpeas (8 oz)