Lightning Puff Pastry – Curd Bags
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 250 g low-fat quark or layered cheese, drained
- 1 pinch (s) salt
- 1 point vanilla sugar
- 250 g butter
For the filling:
- 500 g cream quark
- 100 g suar
- 3 tablespoon raisins, (pickled rum raisins)
- 2 egg (s)
- some lemon peel, grated or 1 bag Citro-Back
- 125 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Heap the flour, quark, salt and vanilla sugar on the work surface. Cut the butter into small pieces and add. Chop all the ingredients with a large knife and then knead with your hands to form a smooth dough. Wrap the dough ball in foil and refrigerate for 1 hour.
- Then roll out 2-3 mm thick on a lightly floured work surface. Cut the rolled out dough into squares with an edge length of 10 cm.
- Mix the cream quark with sugar, raisins, eggs and lemon zest until smooth. Place 1 tablespoon of filling in the middle of each square and fold the dough over it so that triangles are formed. Press firmly on the edges.
- Place on a greased tray and bake in a preheated oven at 200 ° for 20-25 minutes.
- Mix powdered sugar with lemon juice until smooth and glaze the pockets with it.
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