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!

Bratapfel Teilchen

About this Recipe

dirndl kitchen bratapfelteilchen wunder quark6

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Bratapfel Teilchen just sounded so, so lovely. I couldn’t get that idea out of my head. I don’t make pastries often (and I don’t know why), but somehow I was in the mood. At first I thought that it would be super nice to make Nussecken again, which are these extremely delicious chocolate and nut pastry bars. So I ordered all the ingredients for those and as soon as they got here, Wünder Creamery contacted me about collaborating on quark posts and I thought of this recipe: Fluffy baked apple pastries with a creamy quark filling and a spiced almond and apple topping, all wrapped up and glazed. Oh my! If I tell you they’re so good, will you believe me? You better! I guess I must need all that extra energy to breastfeed and support me through the upcoming, freezing winter months. 🙂 

dirndl kitchen bratapfelteilchen wunder quark8

If you’d like to try a regular Bratapfel as well, I don’t blame you! What you should also definitely try (unless you’re one of those committed people that make their own) is some really good quark! Wünder Creamery now even delivers their quark to your front door, which is perfect for me because with a newborn and toddler.. believe me.. any trip that I don’t have to make is worth gold! Especially now with the pandemic.

 

So order yourself some quark, sprinkle some müsli on top, and imagine yourself in Germany. It’s what I’m going to have to do until we finally get to make the trip again next summer. If you’re into flavored quark, I love their coffee (surprise! 😉 and coconut quark. You can use code ‘Sophie15’ at checkout to save 15 percent off your order. Prep yourself for more quark recipes to come soon! 

Scroll on down for the recipe, now in printable version.

Bratapfel Teilchen Essentials

more German Apple Recipes

dirndl kitchen German food blog Bratapfel baked apple recipe

Bratapfel

Mugs with German sunken apple cakes with gingerbread spice

Apfelkuchen

Finished Wiener Apfelstrudel

Apfelstrudel

Next Up:

EIERLIKÖRWAFFELN

My Oma Sieghilde was a huge fan of Eierlikör, a German liqueur made from eggs. She would always pour it over everything! Next up are waffles that use the same liqueur in the batter. So good! Make sure to subscribe to my blog now, so you’re not missing out when these waffles go live!

dirndl kitchen bratapfelteilchen wunder quark6
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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 Time20 mins
Cook Time20 mins
Rest Time1 hr
Total Time1 hr 40 mins
Course: Breakfast, Brunch, Coffee, Dessert, Kaffee, Snack
Cuisine: Christmas Market, German
Keyword: baked apple pastry recipe, baked apple recipe, Bratapfel pastry recipe, Bratapfel recipe, German apple cake recipe, German apple pastry recipe, German Fall baking recipe, German Fall Baking Recipe with Pumpkin, German pastry recipe, German pastry recipes, German recipe with apples, german spiced apple pastry recipe, German spiced apple recipe, German yeast pastry recipe with apple, Yeast pastry recipe
Servings: 8 pastries
Calories: 583kcal

Ingredients

Yeast Dough

Quark Filling

Bratapfel Filling

Glaze

  • 60 g powdered sugar
  • 2 Tbsp quark you can also use heavy cream (start with less than 2 Tbsp) if you don't have more quark

Instructions

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 ;-).

Nutrition

Calories: 583kcal | Carbohydrates: 88g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 157mg | Potassium: 259mg | Fiber: 4g | Sugar: 32g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 4mg

Sponsored Content and Affiliate Links Disclosure

I received compensation from Wünder Creamery in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.