Curd Pastries
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube fresh yeast 42 g
- salt
- 1 egg (s)
- 75 grams sugar
- 65 ml oil
- 150 ml buttermilk
- 60 ml water, lukewarm
- 0.5 ½ lemon (s), the zest
For the filling:
- 250 g quark, (curd cheese)
- 1 egg yolk
- 80 g suar
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), the zest
- 4 tablespoon cranberries
- rum
- Egg white, for brushing
- 3 tablespoon sugar / icing sugar mixture
- 0.3 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Stir the yeast in the water until smooth, knead all ingredients to a smooth yeast dough - keep warm for approx. 45 min.
- Cover the cranberries with rum and let them steep.
- For the filling, mix the curd cheese, egg yolk, sugar and lemon juice together well.
- Knead the dough on the floured board once and turn it into a roll. Divide into 20 pieces, shape the pieces into balls and let rise for about 10 minutes.
- Then make indentations in each ball with the bottom of a glass.
- Heat the oven to 160 ° circulating air (180 ° top / bottom heat).
- Place the cakes on a baking sheet lined with baking paper, in the recess about ½ tablespoon. Pour the quark filling and top it with cranberries if you like. Brush the edge with egg white and sprinkle with the sugar mixture (with the help of a teaspoon).
- Then bake for about 20 minutes.
- These pastries taste best fresh.
- Instead of cranberries, raisins or berries also taste fine, or leave them out completely.
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