Baked Apple Turnovers

I felt like baking apple turnovers today using this quark yeast dough. Some of them are filled with jam, too, because I only had one apple left. It’s quick to make, and you’ll have something delicious to go with your coffee.
I invite you to give them a try

Enjoy :-)

They look sooo delicious. 

Oh, wonderful. I can smell them all the way over here. I’ll be right there… go ahead and put the kettle on.

Best wishes, Ina

Andrea, those look really delicious. Unfortunately, you live too far away—otherwise I’d be right over there.

Today we had some delicious homemade rolls that my husband baked. He’s got a real knack for it. And I made a tasty vegetable spread to go with them. I’m experimenting a lot with that right now. But I’m always up for some cake, too. :)

All right. Just one more question: which coffee? Latte, cappuccino, espresso, or café crema...

Wow, it’s just like being at a café. Maybe you should set something like this up at your place. Your apple turnovers and fruit tarts always look so delicious. Plus, you’d serve specialty coffees to order. And then we could chat about crafts and admire your creations. Afterward, we could go on a photo hunt, because you always have such blue skies and you take the best nature photos...

Best regards, Ina

Thank you, Ina—yes, that would be great. But I imagine it would be very cozy in your sunroom, too.
If it weren’t for COVID, we could always get together for an afternoon of crocheting, coffee, and chatting. We’d take turns, visiting each forum member’s place once :-) :-) :-)

Virtual coffee parties are all the rage during lockdown, aren’t they?
The apple turnovers look really lovely—will you share your recipe with us, or is it a family secret? We have sooo many apples this year, so new ideas for using them up would be very welcome.

Thank you all so much.
Here’s the quick recipe for quark dough.

200 g sugar
1 egg
6 tbsp oil
8 tbsp milk
a pinch of salt
250 g low-fat quark
400 g flour
1 packet baking powder

Mix the ingredients together and knead into a firm dough.
Roll out on a floured surface. Cut out squares and fill as desired with apples, jam, or applesauce. Don’t use too much filling so it doesn’t spill out during baking. I fold them into triangles. Place the pieces on a floured baking sheet and brush with egg yolk.
Bake at about 180°C (fan) for about 25–30 minutes until golden brown. I got about 20 pieces.

Then good luck 😉

Thanks for the recipe. It doesn’t sound that hard, does it? I think I’ll give it a try. I’ve never baked before...

@Bastelfan: Thanks for the recipe. Sounds funny: yeast dough without yeast! I’ll try it out soon.

Here you go—I was happy to make them.
Prep time: about 15 minutes (kneading the dough); baking time: 20–25 minutes; done.

I baked another batch today. They were all gone in a single day.

It’s not that hard at all. If you give it a try, feel free to post a photo.
Enjoy!

Thanks so much for the recipe... I’ve saved it for later, too

Andrea, I tried the recipe today. They might not look that great, but they taste absolutely delicious.

Here’s my photo.
Best regards, Marion

Thanks so much for sharing, Marion—mmh, they look delicious. They turned out so nice and fluffy!

Marion, your apple turnovers turned out great and look just as good as Andrea’s. You guys are really making me crave more treats. I think I’ll try my hand at a sheet of gingerbread next.

Monika, that sounds delicious, but what’s your tray-baked gingerbread like? I love gingerbread.
I usually bake this honey cake—here it’s called “Krydderkake.” It’s delicious. I can get the ingredients here, too.

Andrea,
I think I posted it here once before. But now you’ve given me the idea to start a separate thread for it. I’ll dig out the recipe and post it here.

I love this sheet pan gingerbread because it’s super quick to make and tastes just as delicious.

Actually, I need to bake it right now so I can show you a photo.

Thanks for the great idea!

I just discovered that Andrea wrote down the recipe for us—thank you so much! I’ll give it a try, maybe this weekend. I’m familiar with the quark-oil dough and like to use it for fruit cakes too, since “real” yeast dough usually gives me heartburn, so this is a great alternative.
Since I still have a little raw marzipan left over, I’m going to add some of it to the apples and sprinkle the apples with cinnamon—I’ll post the results here.

Good morning ines66, the cinnamon and apples sound delicious, exactly, I’ll try that next time. Thank you very much. Then I hope it turns out well

Best wishes, Andrea

The filling leaked out of a few of them, but I’ll still try them anyway. I think I would have had to roll the dough out even thinner, but practice makes perfect.

Not at all, ursulapetra, at least these are nice and thick and fluffy. They look very delicious; you want to take a bite right away.
Thanks for sharing them, enjoy!

Yesterday I baked the delicious apple turnovers for the second time and immediately thought of taking a picture... they were gone again in no time, dear Andrea

Oh man... you’re making my mouth water... and here I am trying to take a little break from cakes and the like. 

Oh Ines, those look totally delicious and crispy.
Now I’m craving apple turnovers again. But I can’t bake right now—I’m out of flour.
Enjoy!