Aplerbecker Apfelbaeckchen (traditional Pastry From Germany)

'Aplerbecker Apfelbaeckchen' are a traditional pastry from Germany. When I was a kid, my grandma used to make them each sunday.
In English, the name means something like 'apple cheeks from the town of Aplerbeck'.
They are quite easy to make and I hope you enjoy them.

To make 4 pieces we need:

3/4 cup (~ 100g) all-purpose flour
1 egg yolk
2 TS dry yeast (or 1/8 cake fresh yeast)
2 TS sugar
2 TBS butter (liquid)
3 TBS milk (room temperature)
2 small apples
4 TS marzipan
some powdered sugar

Put flour, egg yolk, yeast, sugar, butter & milk into a bowl and knead it carefully to make a smooth dough.
Form the dough into a ball and dust it with a bit flour.
Cover the bowl and let the dough sit for 90 minutes.

Peel the apples and cut each into two halfs.
Carefully remove the core and put in some marzipan (1TS per apple) instead.

When the dough has risen for 90 minutes, divide it into 4 parts.
Roll each part into a small ball, put balls on a backing tray (coverd with parchment ) and flatten them.

Put each half apple (filled with marzipan) onto one flattened piece of dough.
Use your index finger to give the overlapping dough a kind of zigzagging form (that is the typical form of this pastry!).

Put the baking tray into the oven for 30 minutes at 300°F (~150°C).
When the dough is lightly brown, remove them from the oven and let them cool.
Before you eat them, dust them with powdered sugar.

Enjoy!