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    Home » Breakfast

    Bratapfel Teilchen: Baked Apple Pastries with Quark

    Published: Nov 5, 2020 · Modified: Oct 6, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!

    Bratapfel Teilchen

    About this Recipe

    dirndl kitchen bratapfelteilchen wunder quark8

    dirndl kitchen bratapfelteilchen wunder quark6

    This Is A Sponsored Post That Contains Affiliate Links

    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. 🙂

    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.

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    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

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Rest Time 1 hr
    Total Time 1 hr 40 mins
    Course Breakfast, Brunch, Coffee, Dessert, Kaffee, Snack
    Cuisine Christmas Market, German
    Servings 8 pastries
    Calories 583 kcal

    Ingredients
     
     

    Yeast Dough

    • 250 ml milk luke warm
    • 125 g butter melted and cooled slightly
    • 10 g active dry yeast
    • 1 teaspoon pure vanilla extract
    • 80 g sugar
    • 1 egg
    • 500 g flour

    Quark Filling

    • 150 g quark one small cup of Wünder plain quark
    • 1 teaspoon pure vanilla extract
    • 1 egg
    • 4 tablespoon all-purpose flour
    • 1 tablespoon sugar

    Bratapfel Filling

    • 5 tablespoon sliced almonds
    • 2 tablespoon sugar rounded
    • 2 tablespoon honey
    • 2 tablespoon raisins
    • 1 shot rum I love using STROH rum here, you can also use water
    • ½ teaspoon cinnamon
    • ½ teaspoon cardamom
    • ¼ teaspoon cloves
    • ¼ teaspoon allspice
    • 1 large apple I used Granny Smith

    Glaze

    • 60 g powdered sugar
    • 2 tablespoon 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: 583kcalCarbohydrates: 88gProtein: 16gFat: 19gSaturated Fat: 9gCholesterol: 81mgSodium: 157mgPotassium: 259mgFiber: 4gSugar: 32gVitamin A: 516IUVitamin C: 1mgCalcium: 73mgIron: 4mg
    Tried this recipe?Let us know how it was!

    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.

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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