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Apfeltasche – German Apple Turnover

This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Apfeltasche - German Apple Turnover |

I am inspired by the world around me every day to create and try new things in the kitchen.  Recently, I’ve been seeing pastries pop up in the local German bakeries filled will delicious apples.  The Apfeltasche or the Apple Turnover is one of my husband’s absolute favorite goodie from the bakery so I knew I had to try and recreate it at home!

I absolutely love my KitchenAid Stand Mixer and use it any chance I get.  This Apfeltasche recipe is the perfect opportunity to use my KitchenAid Stand Mixer because it requires the use of both the paddle and and dough hook to make the dough.

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Apfeltasche - German Apple Turnover |

I was especially inspired by this recipe because the dough calls for the use of Quark.  If you aren’t farmiliar with Quark is a warmed soured milk that is strained until you have a thick creamy cheese left.  It is similar to cottage cheese, ricotta or mascarpone.  Since quark is hard to find in the USA, I used mascarpone in this recipe.  The quark is mixed with oil and eggs before flour is added.

One of the best things about German baking is that their pastries are not overly sweet.  This recipe is no exception.

Apfeltasche - German Apple Turnover |

The apples are really the star of this apple turnover.  Tart Granny Smith apples are used to fill the turnover and are simply spiced with sugar and cinnamon.  Each bite of this turnover is a bit sweet but a lot tart, delicious apple.  Serving this Apfeltasche with a cup of coffee would be the perfect Sunday morning treat for you and your loved one.

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Yield: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes



  • 1 kg (6 medium) Granny Smith Apples
  • 1 Vanilla bean, seeded
  • 50 g (¼ cup) Sugar
  • 6 EL (½ cup + 2 Tbsp) Water
  • 4 Tbsp Apple juice
  • 1 Tbsp Corn starch
  • ¼ tsp Cinnamon


  • 600 g (5 cups, not packed) Flour
  • 2 tsp Baking powder
  • 300 g (1 ¼ cup) Quark or Mascarpone
  • 200 g (1 cup) Sugar
  • 10 EL (½ cup + 2 Tbsp) Milk
  • 10 EL (½ cup + 2 Tbsp) Vegetable oil


  • 1 Egg, separated
  • 1 Tbsp water
  • Powdered sugar, for dusting


  1. Preheat oven to 200 C or 390 F. Line baking sheets with parchment paper.


  1. Peel, core and small cube apples and place them in a medium pan. Mix corn starch with the apple juice then pour it over the apples. Add water, lemon juice, cinnamon, sugar and vanilla bean seeds and mix until combined. Heat to high then reduce to low and simmer for about 5 minutes or until the apples are just soft, but still firm to the touch and the liquid has begun to thicken. Remove from the heat and allow to cool.


  1. In the bowl of your stand mixer with the paddle, combine the mascarpone, oil, milk and sugar and mix until combined. In another bowl, whisk together the flour and baking powder. Gently add the flour to the wet ingredients and mix with the dough hook until just combined.
  2. Turn the dough out onto a floured surface and knead 2-3 times. DO NOT overwork the dough. Roll the dough out into a large rectangle, very thin rectangle. Cut 16 rectangles from the dough.
  3. On 8 of the dough pieces, cut 4-5 slits across the middle of the dough to create vents. Arrange the remaining pieces of cut dough on the prepared baking sheet. Brush egg whites on the outside edges of each piece then spoon apple filling in the center. Spoon as much of the apple filling as you can on to the dough. The apples will cook down so you want to use up all of the apple in the filling.
  4. Place a vented piece of dough on top of the apple filling with the floured side down. Pinch the sides of the dough together until sealed. Brush the top of the turnover with egg yolk mixed with 1 Tbsp of water. Repeat this process with the remaining pieces.
  5. Bake for 15-20 minutes or until golden brown.
  6. Once cooled, sprinkle with powdered sugar.

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This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.

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