Bratapfelteilchen: Baked Apple Pastries

dirndl kitchen bratapfelteilchen wunder quark6

5 from 2 votes

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

Cook Time20

Rest Time1

Total Time1 40

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: pastries

Calories: 583kcal

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

Metric - US Customary

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