Apple Turnovers with Egg Liqueur

Peel the apples and coarsely grate them.

Heat the grated apples with 75 g sugar and lemon juice in a saucepan and simmer over low heat for about 13 minutes.

Remove the apple compote from the heat and let it cool completely.

In a bowl, mix quark, oil, egg liqueur, sugar, vanilla sugar and salt until smooth.

Mix the flour with the baking powder, stir in half of it, then knead in the rest briefly until a smooth dough forms.

Preheat the oven to 150 °C fan and line a baking sheet with parchment paper.

Roll the dough on a lightly floured surface to about 1/2 cm thickness and cut out 12 circles (about 12 cm).

On one half of each dough circle place about 1 tbsp of apple compote and 1 tsp of egg liqueur.

Moisten the dough edges with water, fold the dough over, press the edges lightly together and place the apple turnovers on the baking sheet.

Bake the apple turnovers for about 15 minutes until golden brown.

Let the apple turnovers cool on a wire rack.

Whisk icing sugar with 2–3 tablespoons of apple juice until a thick glaze forms.

Drizzle the glaze in stripes over the cooled apple turnovers and let dry.