Dough Pocket with Apple Filling

Ingredients

• 300 g flour
• 1 tsp Baking powder
• 75 g powdered sugar
• 1 pinch salt
• 1 Tbsp vanilla sugar
• 150 g quark
• 125 ml milk
• 75 ml plant oil
• flour (for working)
• 1 Egg white
• 1 egg yolk
• 1 tbsp whipping cream
• 3 tbsp Raisins
• 1 tsp rum
• 3 apples
• 0.5 lemon (zest and juice)
• 3 tbsp sugar
• 2 tsp vanilla sugar
• 1 cinnamon stick
• crystallized sugar (for dusting)

Instructions

1. 1.

   Soak the raisins in rum overnight for the filling.

2. 2.

   Sift flour, baking powder, and powdered sugar onto a work surface; add salt and vanilla sugar. Mix with quark, milk, and oil into a smooth dough. Add more flour or milk if needed. Wrap in cling film and chill for about 1 hour.

3. 3.

   Peel, quarter, core, and dice the apples. Combine with raisins, lemon juice and zest, sugar, vanilla sugar, and cinnamon in a pot; cover and bring to a boil. Remove the lid, take off heat, stir occasionally, let cool, then remove the cinnamon stick.

4. 4.

   Preheat the oven to 180°C fan.

5. 5.

   Knead the dough again on floured surface, roll thin (about 40x50 cm). Cut into squares (10-12 cm) and place 1 tbsp filling on each. Brush edges with egg white and fold two opposite corners together to form a triangle. Press edges firmly.

6. 6.

   Place on parchment-lined baking tray(s). Whisk egg yolk with cream and brush dough. Bake for 20-25 minutes until golden brown.

7. 7.

   Remove from oven and cool on a wire rack.

8. 8.

   Serve dusted with sugar.