Summary

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

1. Knead 75g flour, 75g sugar, cinnamon, salt and butter (I personally use half-fat margarine) to make crumble, then chill.
2. Drain the apricots on a sieve, cut the apricot halves into 4 wedges.
3. 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.
4. Prepare baking custard cream as described on the package.
5. 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.
6. Bake the pudding pieces in a preheated oven at 200 ° C for about 20 minutes. Let cool down. Dust the thalers with powdered sugar.