Apricot Pudding Particles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 375 grams flour
- 150 grams sugar
- 1 pinch cinnamon
- 1 pinch (s) salt
- 60 g butter or mararine
- 1 can apricot (s), (drained weight 425 ml)
- 200 g low-fat quark
- 6 tablespoon milk
- 250 ml milk
- 6 tablespoon oil
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 pck.cream powder, baking-propudding cream (without boiling for 250 ml milk)
- 1 tablespoon powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Knead 75g flour, 75g sugar, cinnamon, salt and butter (I personally use half-fat margarine) to make crumble, then chill.
- Drain the apricots on a sieve, cut the apricot halves into 4 wedges.
- Mix the quark, 6 tablespoon milk, oil, 75g sugar and vanilla sugar until smooth. Mix 300g flour and baking powder and stir into the quark mixture. Shape the dough into a thick roll on a well-floured work surface and divide into 12 equal pieces. Roll out each piece 10-12 cm in an oval shape. Spread on baking sheets lined with baking paper.
- Prepare baking custard cream as described on the package.
- Spread the pudding cream on the pieces, leaving a 1/2 cm edge free. Place the apricot wedges on top in a fan shape. Sprinkle sprinkles on top.
- Bake the pudding pieces in a preheated oven at 200 ° C for about 20 minutes. Let cool down. Dust the thalers with powdered sugar.
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