Summary

Ingredients

• 750 g quark (low-fat quark)
• 120 g suar
• 2 tablespoon lemon juice
• 2 tablespoon vanilla sugar
• 3 egg (s), separated
• 1 glass morello cherries
• 4 cl liqueur (cherry liqueur)
• 1 point puff pastry
• milk
• powdered sugar

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Instructions

1. Thaw the frozen puff pastry. Drain the cherries, mix them with the cherry liqueur and let them steep. Mix the ingredients for the quark cream, beat the egg whites into ice snow and stir in.
2. Fill the puff pastry slices with a little quark cream and put about 4 cherries in a bag. Fold the bag up and press it on the edge. It also looks very nice when you fold the bag into a triangle. The cut surfaces must not stick with the quark cream, otherwise it will not rise evenly.
3. Then brush with milk and bake at 180 ° C for up to 25 minutes. Let cool, dust with icing sugar and enjoy.