Traditional Viennese Apple & Quark Turnovers | Tender & Crispy

For the traditional Viennese quark dough, place the smooth wheat flour with a pinch of fine salt in a bowl. Cut the cold, unsalted butter into small cubes and add it to the flour along with the well-drained quark. Quickly knead everything by hand or with a food processor into a homogeneous, smooth dough – do not knead for too long so that the dough stays tender and flaky when baked. Shape the dough into a flat brick, wrap in cling film, and let rest in the refrigerator for at least 30 to 60 minutes.

While the dough chills, thoroughly wash, peel, quarter, and core the apples. Grate the apples coarsely and, if needed, gently squeeze them with your hands if they are very juicy. In a bowl, thoroughly mix the grated apples with the granulated sugar, ground cinnamon, and raisins. Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper.

Roll out the chilled quark dough on a lightly floured work surface to about 3 to 4 mm thin. Cut out even squares (approx. 10 x 10 cm) using a pastry wheel or knife. Place 1 to 2 tablespoons of the prepared apple filling onto one half of each square. Whisk the egg in a small bowl and brush the edges of the dough lightly with it.