Apple + Blackberry Streuseltaler (German Streusel Pastries)

Marzipan streusel, a fruity filling and plush yeasted dough – what more could you ask for!

Makes: 8 pastries

Dough:

350g flour

3 tsp instant yeast 

60g granulated sugar

¼ tsp salt

150ml whole milk, lukewarm

1 large egg, room temp

60g unsalted butter, room temp

1 tsp vanilla extract

Filling: 

3 apples, peeled and diced (I used honeycrisp)

⅔ cup blackberries

2 Tbsp brown sugar

1 tsp cinnamon

½ lemon, juiced

2-3 Tbsp water

Streusel:

150g all-purpose flour

50g granulated sugar

½ tsp kosher salt

1/2 - 3/4 tsp almond extract

150g marzipan, chilled

80g butter softened

Glaze: Mix together 250g sifted powdered sugar + 2-3 Tbsp milk

1. In the bowl of a stand mixer, stir together flour, yeast, sugar and salt. Add milk, egg, butter and vanilla. Knead with a dough hook attachment for 20-25 minutes.

2. Roll dough into a ball, cover tightly and let rise in a large, lightly greased bowl for 1 hour.

3. Add apples, blackberries, sugar, cinnamon, lemon juice and water to a small pot. Cook over medium until the apples have softened.

4. In a medium bowl, mix together flour, sugar, salt and almond extract. Use a box grater to grate marzipan into a bowl. Add butter and use fingers to mix ingredients together into a sandy streusel. You want a mix of large and small clumps.

5. Line 2 large baking sheets with parchment paper. Once dough has risen, divide it evenly into 8 portions. Roll them into balls and then use a rolling pin to flatten into rounds. Place 4 rounds onto each baking sheet. Cover and let rise for 15-20 minutes until slightly puffed.

6. Preheat the oven to 350°F. Use the back of a measuring cup to make a little well in the center of each dough round. Spoon fruit filling evenly on top of each one. 

7. Sprinkle streusel all over the pastries.

8. Bake for 25-30 minutes. Allow to cool for 10 minutes and then drizzle generously with glaze.