Juicy apples with cinnamon, round ladyfingers, thick pudding, and a smooth quark layer create a dessert that’s wonderfully moist inside and crispy on top. The slices are made on a large baking tray measuring 30 × 40 cm, making them perfect for a bigger gathering.
This dessert takes about 40 minutes to prepare and another 40 minutes to bake. Simply layer each filling between two halves of puff pastry. The preparation is moderately challenging, but thanks to the clear order of layers, it’s easy to follow. Let the finished pastry cool thoroughly and set in the fridge so it slices well.
What You’ll Need
For the dough and ladyfinger layer:
- 400 g puff pastry, divided in half,
- round ladyfingers as needed to cover the tray,
- optionally a little breadcrumbs under the ladyfingers.
For the apple filling:
- 5 medium apples,
- 1 packet cinnamon sugar,
- juice of 1/2 lemon.
For the pudding layer:
- 750 ml whole milk,
- 4 tablespoons granulated sugar,
- 2 packets of apple-cinnamon or vanilla pudding powder.
For the quark layer:
- 500 g vanilla dessert (from a tub) or smooth quark,
- 3 egg yolks,
- 1 packet instant vanilla pudding (Créme Olé),
- grated zest of 1/2 lemon.
For finishing:
- chocolate glaze or powdered sugar to taste.
The quantities listed are for one large baking tray measuring 30 × 40 cm.
Step-by-Step Preparation:
1. Prepare the bottom pastry: Roll out the first half of the puff pastry to fit a 30 × 40 cm tray and carefully transfer it onto the tray. Spread the dough all the way to the edges to create an even base for all the fillings.
2. Prepare the apple filling: Grate the apples and mix them with the cinnamon sugar and juice from half a lemon. Spread the mixture evenly over the bottom layer of puff pastry. If the apples are very juicy, you can sprinkle a little breadcrumbs under the ladyfingers.
3. Arrange the ladyfingers: Place the round ladyfingers flat side down on top of the apple filling. Arrange them side by side to cover the entire tray, helping to absorb moisture from the fillings.
4. Cook the pudding: Use 750 ml whole milk, granulated sugar, and two packets of pudding powder to cook a thick pudding. While still hot, carefully pour it over the ladyfingers and smooth it into an even layer.
5. Prepare the quark layer: In a bowl, mix the vanilla dessert or smooth quark with the egg yolks, grated lemon zest, and instant vanilla pudding. Spread the smooth cream over the still-warm pudding layer.
6. Seal the pastry: Roll out the second half of the puff pastry to the size of the tray and place it on top as a lid. Gently press the edges and prick the entire surface with a fork so steam can escape during baking and the pastry doesn’t puff up too much.
7. Baking: Place the pastry in a well-preheated oven and bake at 220 °C for about 40 minutes until golden. If the top pastry starts browning too quickly, loosely cover the tray with a piece of foil and let the slices finish baking.
8. Cooling and decorating: Let the baked dessert cool completely. Then decorate with a zigzag of chocolate glaze or generously dust with powdered sugar. Slice into squares only after it has set well in the fridge.
How to Achieve Crispy Puff Pastry
Puff pastry needs a well-preheated oven, so keep the temperature at 220 °C. The quick burst of high heat makes it rise properly and, under the weight of several moist fillings, it won’t get soggy.
Apple-cinnamon pudding enhances the fruity aroma of the dessert, but you can also use vanilla. For very juicy apples, a small amount of breadcrumbs helps absorb excess juice.
Frequently Asked Questions
Why add instant pudding to the quark filling?
Créme Olé acts as a stabilizer in this recipe. It absorbs moisture from the quark and yolks, so the layer holds its shape after baking, doesn’t run, yet stays creamy.
Can I use whole eggs instead of just yolks?
Yolks give the quark layer a richer flavor and nice color. Adding whites would make the filling too fluffy and it could rise during baking, which isn’t desirable for these slices.
How long do the slices keep?
The slices taste best on the second and third day, when the ladyfingers have softened perfectly thanks to the moist fillings. You can keep them in the fridge for 3 to 4 days.
What if the top browns too quickly?
If the top puff pastry colors too soon, loosely cover the tray with foil. The heat stays inside and the fillings finish baking, while the top doesn’t burn.
