Curd Golatschen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the yeast dough:
- 500 g flour, smooth
- 50 grams sugar
- 50 g butter, soft
- 1 teaspoon salt
- 1 egg (s)
- 250 ml milk, lukewarm
- 15 g yeast, fresh
- 1 teaspoon, heaped lemon peel, grated
- 1 tablespoon rum
For the filling:
- 250 g low-fat quark
- 50 g powdered suar
- 50 g butter, soft
- 1 tablespoon corn starch
- 1 egg (s), separated
- 1 point vanilla sugar
- 1 teaspoon, heaped lemon peel, grated
- in Raiss rum, to taste
- 1 egg (s), to be brushed on
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the first 9 ingredients (everyone has their own method), let rise in a plastic jar with a lid - until the lid pops open (approx. 1 hour).
- In the meantime, prepare the filling by simply mixing the next 8 ingredients together!
- Knead the yeast dough and shape it into a ball and let it relax for 10 minutes, then roll it out (approx. 0.5 cm) and cut into squares of the desired edge length (less than 10 cm it will be a fumble), the edges of the squares with whisked egg (remaining egg white + 1 more whole Egg), splash a little filling on each square and beat the corners over the filling. Let the finished golf balls rest for another 30 minutes.
- Meanwhile, heat the oven to 200 °, then brush the pieces with the rest of the egg and put them in the oven, switch down to 190 ° and bake for about half an hour!
- Serve sprinkled with icing sugar!
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