Bratapfelteilchen: Baked Apple Pastries
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!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 5 Tablespoons sliced almonds
- 2 Tablespoons granulated sugar (rounded)
- 2 tablespoons honey
- 2 Tablespoons raisins
- 1 shot rum (I love using STROH rum here, you can also use water)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 large apple (I used Granny Smith)
- 60 grams powdered sugar
- 2 Tablespoons quark (you can also use heavy cream (start with less than 2 Tbsp) if you don't have more quark)
Instructions
- 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.
- 2
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.
- 3
In a small bowl, combine all ingredients for the quark filling and set aside.
- 4
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.
- 5
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.
- 6
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 ;-).