25 Mar 2017
Apfel Quark Taschen
Quark is a soft fresh cheese popular in Europe. It can be made easily following this recipe by the friendly folks at New England Cheesemaking. This quark is used for both the crust and the filling in the recipe for these “pocket pies”.
Apfel Quark Taschen
Servings 12
Ingredients
Dough:
- 200 g Quark
- 180 g AP Flour
- 20 g White Whole Wheat Flour
- 200 g Butter cold, cubed
- 30 g Sugar
- 6 g Baking powder
- 1 pinch Salt
- 1 squeeze Madagascar Bourbon Vanilla Bean Paste or vanilla extract, or seeds from a vanilla bean
Filling:
- 2-3 Apples cut into small cubes
- 30 g Sugar
- 20 g Butter
- 2 Tbsp Lemon Juice
- 1 tsp corn starch
- 170 g Quark
- 50 g Sugar
- 2 Eggs
- 50 g Corn Starch
- 1 Tbsp Dark Rum
- Lemon zest from 1 lemon
- 2 Tbsp Lemon Juice
- 1 tsp Vanilla Bean Paste see above
- Egg wash
- Powdered sugar to dust
Instructions
-
Preheat oven to 400F
-
Cut the cold butter into small cubes
-
Combine all ingredients for the dough in a mixing bowl and mix on low until the dough comes together.
-
Flour the work bench and roll out the dough into a 4x12" rectangle and fold the long side in twice ("letter fold") to end up with a roughly 4x4" rectangle. Repeat twice. Then wrap the dough in plastic wrap and store in the fridge for at least 30 minute.
-
Cut the apples and mix with lemon juice to keep from browning.
-
Mix the apples, sugar and butter in a sauce pan and cook on medium heat until the apples are soft.
-
Add the corn starch and let boil for a minute. Remove from heat and let cool.
-
Mix the quark, sugar, eggs, corn starch, rum, lemon zest and juice and vanilla and whisk until smooth.
-
Fold the apples into the quark mix.
-
Roll the dough out into a roughly 16x24" rectangle (or two 16x12" rectangles) and cut into 12 4x8" rectangles
-
Divide filling and place on one half of each 4x8" piece of dough, then fold over the other half and crimp the edges with a fork.
-
Brush with egg wash
-
Bake for 20 to 22 minutes (or until golden brown)
-
Dust with powdered sugar and serve
