Instructions:
1. Prepare the dough:
Start by mixing the quark with a pinch of salt, the egg, sugar, vanilla sugar, and oil in a large bowl.
In a separate bowl, combine the flour and baking powder, then sift it into the quark mixture. Knead everything into a smooth dough. It will be slightly sticky—that’s perfectly fine. Set it aside to rest for a while.
2. Make the filling:
While the dough rests, prepare the apple filling.
Peel and dice the apples. In a pan, melt the butter and add the apples.
Sauté for about 5 minutes until they soften.
Add cinnamon to taste and the cornstarch. Stir well to combine—the cornstarch will help thicken the filling. Let it cool slightly.
3. Preheat the oven:
Preheat the oven to 180 °C (top/bottom heat). Grease a baking dish (about 20 × 20 cm) or line it with parchment paper.
4. Assemble the pastries:
Roll out the dough on a floured surface to about 1 cm thickness.
Cut into even rectangles or squares.
Place a spoonful of the apple filling in the center of each piece, then fold the corners over the filling to make small parcels.
Gently press the edges to seal so the filling doesn’t leak out.
5. Prepare the topping:
In a small saucepan, melt the butter, add the sugar and cinnamon, and stir until the sugar dissolves.
6. Bake:
Place the parcels on a baking sheet lined with parchment paper.
Brush each one with the cinnamon sugar butter mixture.
Bake for 20–25 minutes, or until golden brown and crispy.
7. Cool and serve:
Let the quark and apple pastries cool slightly before serving.
They taste best while still a little warm—perfect with a cup of tea or coffee.
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