Tante Behrends Apple Stuten

September 15, 2016

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.

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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Reviews (4) Questions (0)

4 Reviews

Maedl September 16, 2016
Sarah, <br /><br />Your recipe intrigues me. Where I live, in Bavaria, a Stute means a breeding mare, so you had me at the title! I did a bit of googling and think this recipe must come from up north--way north, as in Schleswig-Holstein.<br /><br />I loved the old, hand-written recipe, and, of course, had a closer look. I came up with a slightly different interpretation than you did. Did you mean to leave out the eggs? And I think the original recipe calls for soda--that’s Selters in German. Since it calls for two tablespoons, it must mean something like spritzy water or seltzer. <br /><br />Anyway, here’s what I came up with when I translated it: <br />½ pound quark<br />6 Tbl. oil<br />salt<br />sugar<br />2 eggs<br />300 g.flour<br />½ ? baking powder<br />2 T. Selters (I think this means soda--something like seltzer water)<br />1 dinner plate of apples cut into small chunks<br /><br />Bake at 200-220 degrees C. for about 30 minutes--before baking brush with cream
Author Comment
sarah September 18, 2016
Thank you for your comment!<br />Actually I live in Schleswig-Holstein :) and the recipe in the photo was written by 6-year-old me (the recipe isn't even 15 years old.. just used many, many times). <br />I conversed the measurements into grams for easier use, since everyone uses a scale nowadays (unlike Tante Behrends back then).<br />I left out the Selters/soda because it made the dough spread more and the pieces of fruit sticking out and getting burned while baking. Tante Behrends used it as an additional leavener, which I didn't find necessary.<br />And as for the eggs- I forgot to add them ;)<br />Oh, and about the name, my mum (who was born in the Ruhrgebiet) told me it is because it's related to the 'Stutenkerle' a traditional yeasted pastry. This dough, a 'Quark-Ölteig' is a quick alternative to a yeasted dough, similar in taste and texture and also best served fresh from the oven. Hence the name Stuten.
Maedl September 18, 2016
Sarah, <br /><br />Your hand-written note from when you were six reminds me of one that I wrote out on a scrap of blue paper when I was about that age--and my grandmother saved it. I think it’s still around . . . somewhere.<br /><br />What is the ‘Selters’? Is it Seltzer water or is it baking soda (Natrium)? I asked a German friend yesterday and she had never heard of it, but thought it might be Seltzer as well. Also, I haven’t tried it, but wonder if smooth cottage cheese or farmer’s cheese could be substituted for quark. One of these days, I’ll give it a try.<br /><br />I enjoyed your background info and checked out the Stutenkerle--and I don’t think I have ever seen them in the south, which once again underscores how regional German food is.<br />
Author Comment
sarah September 18, 2016
Selters is the same as Seltzer water, sorry about the confusion.<br /><br />I think cottage cheese (about 4% fat) should work if you reduce the oil a little. <br />The low fat content of the Magerquark keeps the stuten from being too greasy, so anything cultured, without much fat and liquid should work.<br /><br />The rationality of (german) food is very interesting, I think. My grandparents up here were really poor and the cooking my dad learned from them is very different from that my mum learned in her wealthy family in the Ruhrgebiet.<br />Alas I don't know much about the bavarian cuisine (it is over 1000km away from us!)<br />Have you ever had Fliederbeersuppe mit Äpfeln und Grießnocken (elderberry soup with apples and semolina dumplings)? It is a typical winter food here (very cheap) and I stole the flavour profile from it for this recipe.