1squeezeMadagascar Bourbon Vanilla Bean Pasteor vanilla extract, or seeds from a vanilla bean
Filling:
2-3Applescut into small cubes
30gSugar
20gButter
2TbspLemon Juice
1tspcorn starch
170gQuark
50gSugar
2Eggs
50gCorn Starch
1TbspDark Rum
Lemon zest from 1 lemon
2TbspLemon Juice
1tspVanilla Bean Pastesee above
Egg wash
Powdered sugar to dust
Instructions
Preheat oven to 400F
Cut the cold butter into small cubes
Combine all ingredients for the dough in a mixing bowl and mix on low until the dough comes together.
Flour the work bench and roll out the dough into a 4x12" rectangle and fold the long side in twice ("letter fold") to end up with a roughly 4x4" rectangle. Repeat twice. Then wrap the dough in plastic wrap and store in the fridge for at least 30 minute.
Cut the apples and mix with lemon juice to keep from browning.
Mix the apples, sugar and butter in a sauce pan and cook on medium heat until the apples are soft.
Add the corn starch and let boil for a minute. Remove from heat and let cool.
Mix the quark, sugar, eggs, corn starch, rum, lemon zest and juice and vanilla and whisk until smooth.
Fold the apples into the quark mix.
Roll the dough out into a roughly 16x24" rectangle (or two 16x12" rectangles) and cut into 12 4x8" rectangles
Divide filling and place on one half of each 4x8" piece of dough, then fold over the other half and crimp the edges with a fork.