Apples are the ideal fruit for all kinds of baked treats, since they are aromatic and sweet-sour-juicy at the same time. With a few fragrant spices such as vanilla, cinnamon and cardamom refined there is actually every cake delicious.
That is why we have gathered many apple pie recipes on this little page, and also today we want to present another variant: Apple bales or -balls. Usually they are baked with a quark-oil dough, which together with not too small pieces of apple makes them juicy inside and crispy outside (at least directly after baking).
As always, use baking apples like Boskoop, and add spices to taste.
Ingredients:
- 250g low fat quark
- 100g sugar
- 1 packet vanilla sugar
- 100g sunflower oil
- 350g wheat flour
- 10g baking powder (2/3 sachet)
- 1 tsp cinnamon, ground
- 1/4 tsp cardamom, ground
- 2-3 large apples (or 3-4 small ones), preferably Boskoop
Preparation:
- Weigh out the low-fat quark, sugar, vanilla sugar and oil in a mixing bowl.
- In a measuring cup, mix flour, baking powder, cinnamon and cardamom.
- Mix curd, oil and sugar with a hand mixer, then knead in flour in 3 tranches until a homogeneous, fairly firm dough is formed.
- Peel apples, cut into quarters, remove core and cut quarters into small pieces.
- Knead the apple pieces evenly into the dough with your hands (a mixer does not work very well) and form them into 10 balls like snowballs, which are placed on the baking tray with some space in between. If pieces of apple are still sticking out, don’t worry!
- Bake at 170°C in a preheated oven for about 30min.
- Remove and let cool, serve while still slightly lukewarm.
Serve:
Very tasty for afternoon coffee, and also if surprise guests come very quickly prepared. You can roll the bales extra in cinnamon-sugar mixture, but for us it is not necessary and the sweetness in this recipe is quite enough.
Tips:
- Tartar baking powder tastes best because it avoids the dull feeling on the teeth.
- If you like, you can also add soaked raisins (scald with hot water and let steep for a few minutes, then strain) into the batter.
Bon appetite!