Apfeltaschen

Dr. Oetker’s Apfeltaschen enclose an apple-and-raisin filling in Topfenteig. Milk coats their edges and tops before baking, and a lemon glaze and prepared roasted almond flakes finish the pastries.

The supplied peeled, cored apples cut into small pieces are mixed with raisins, filling sugar, branded Vanillin sugar and the branded grated-lemon-peel preparation.

For the dough, the flour and baking powder are mixed and sifted onto a work surface. The remaining dough ingredients are added in order: powdered sugar, the separate Vanillin sugar, salt, cooking oil, Speisetopfen and milk. Hands briefly knead them into a dough.

On a floured work surface the dough is rolled to about two millimetres thick and cut into circles twelve centimetres across. Filling is divided onto the front of each circle, leaving a border. Milk coats the edges, the back halves fold over the filling and the edges are pressed together. The parcels are placed on a greased baking tray and coated with milk. They bake on the middle level for about twenty minutes at 180°C with upper and lower heat.

The supplied sifted powdered sugar is stirred with the supplied juice of one lemon. This glaze coats the still-warm pastries, which are then sprinkled with prepared roasted almond flakes.