Tante Behrends Apple Stuten

September 15, 2016
0 Ratings
Photo by sarah
Author Notes

This recipes was given to me by our late neighbour, Tante (aunt) Behrends when I was about six years old. She was like a grandmother to me, and every year, when our apples are ripe, I make it in her memory.
Quark may be hard to come by, you could try substituting low fat yogurt or thinned cream cheese. The result should have about 0,3% fat. If using e.g. Greek yogurt, reduce the oil.

The original recipe doesn't list a amount of sugar. I use 10-50grams, 10 for mum and myself, who like it less sweet, and 50 for my boyfriend, who has quite a sweet tooth. Any amount you like is fine.

The recipe calls for a plate of diced apples. I usually use about 5-7, depending on size.

Since the elderberries in our garden are ripe at the same time as our apples are, I like to throw in a handful as a homage to a traditional dish. If you can't get any, just skip them. —sarah

  • Makes 10-15 pieces
  • 250 grams quark (Magerquark)
  • 6 tablespoons Oil
  • salt
  • 2 eggs
  • sugar
  • 300 grams flour
  • 10 grams baking powder
  • 1 plate of diced apples
  • 1 handful elderberries (optional)
  • heavy cream
In This Recipe
  1. Preheat oven to 200-220°C. Do not use convection, if possible. if not, lower temperature to about 190°C
  2. Mix ingredients quark through baking powder
  3. Fold in apples and berries
  4. Dollop a few tablespoons each on baking sheets lined with parchment, about six per sheet
  5. Brush with cream
  6. Serve warm. Leftovers can be frozen and reheated.

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