• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living on Cookies
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Recipes

    Topfen Apple Squares

    Published: Oct 15, 2015 · Modified: Oct 21, 2019 by Krista · 2 Comments

    • Share
    • Tweet
    • WhatsApp
    • Email
    Jump to Recipe
    Apfelkuchen aus Topfenteig

    Here’s a recipe from Oma’s kitchen. My mother in law makes these Topfen Apple Bars for nearly every occasion because they are quick and easy to make and everyone loves them! Topfen is the Austrian term for quark. You can read more about Topfen here.

    Topfen works its magic in the dough of these squares, making the crust tender, flaky and just the tiniest bit tangy. The perfect crust to highlight the sweet apples.

    I used Kronprinz Rudolf and Pink Lady apples for my Apple Squares. My two favorite kinds of apple. You can use as much or as little cinnamon-sugar as you wish, depending on how sweet or tart your apples are. I prefer more cinnamon-sugar.

    Apfelkuchen aus Topfenteig
    Apfelkuchen aus Topfenteig
    Apfelkuchen aus Topfenteig
    Apfelkuchen aus Topfenteig
    Apfelkuchen aus Topfenteig

    Be sure to give the dough plenty of time to rest in the refrigerator or it will be too soft and sticky to work with.

    Print Pin
    No ratings yet

    Topfen Apple Squares

    Prep Time 40 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 36 squares

    Ingredients

    • 1 ¾ cup (250 g) flour
    • ¼ teaspoon salt
    • 8 ¾ ounces (250 g) butter
    • 8 ¾ ounces (250 g) topfen quark or farmer’s cheese
    • 5-6 apples about 2 pounds or a little less than 1 kg
    • 3-5 tablespoons cinnamon-sugar
    • 1 egg for egg wash

    Instructions

    • Stir flour and salt together. Cut or rub in cold butter until mixture resembles coarse crumbs. Add the topfen and quickly knead everything together to form a ball of dough. Wrap dough in plastic wrap and place in refrigerator to rest for 30-60 minutes.
    • Peel and core apples and slice thinly. (This works best with the slicing side of a box grater.)
    • Divide dough into two halves. On a well-floured surface, roll out one half of the dough into a rectangular shape and lay it on a baking sheet lined with parchment paper. Layer the apples over the dough and sprinkle with cinnamon-sugar. Roll out the second half of the dough and lay it on top of the apples. Seal the edges and brush the top with beaten egg. Pierce the top all over with a fork. Bake at 350°F (180°C) for 35 minutes, until golden brown. Use paper towels to absorb any juices from the apples that may have run out.
    • Cut into squares and enjoy within a day or two.
    Apfelkuchen aus Topfenteig
    • Share
    • Tweet
    • WhatsApp
    • Email

    Reader Interactions

    Comments

    1. Cathy

      January 26, 2023 at 7:59 pm

      Hi I’m trying to figure out this recipe, it seems like there is too much butter and quark for 1 3/4 cups of flour, can you please explain?

      Reply
      • Krista

        January 26, 2023 at 9:11 pm

        Hi Cathy, I agree with you completely! Somehow the quark has binding properties that make baking it into a dough possible. The recipe does work, I can assure you. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

    More about me →

    Trending Recipes

    • The Best American Bakery-Style Chocolate Chip Cookies
    • How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)
    • von oben: drei topfenknödel mit butterbröseln auf weißem teller, einer davon durchgeschnitten. stellfläche aus holz.
      Austrian Topfen Dumplings (Topfenknödel)
    • The Best American Style Cinnamon Rolls

    Search

    Conversions & Substitutions

    Everything you need to know about American and European baking ingredients and measurements. Read more...

    Footer

    ↑ back to top

    MORE

    • About
    • Privacy Policy
    • Terms & Conditions

    NEWSLETTER

    • Sign Up for emails and updates (in German only)

    STAY IN TOUCH

    • Contact me
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Living on Cookies

    • English
    • Deutsch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required