Pudding Pretzel
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g quark (low-fat quark)
- 6 tablespoon oil
- 6 tablespoon milk
- 1 egg (s)
- 75 grams sugar
- 350 g flour
- 1 packet baking powder
- 0.5 liter ½ milk
- 40 g suar
- 2 packs custard powder (vanilla)
- 3 tablespoons jam (apricot) for brushing
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Knead a very firm quark and oil dough from the first seven ingredients. Roll sausages the size of your little finger on a floured surface using pieces of dough the size of a plum. Shape each into pretzels and spread on baking sheets lined with baking paper.
- For the filling with the milk, sugar and pudding powder, cook a stiff pudding according to the instructions on the packet. Let it cool down a bit and then spread it into the pretzels.
- Be careful not to take too much, the pudding will still run while baking!
- Bake in the preheated oven at 160 ° C for about 20 minutes on the middle rack. Then spread the warm apricot jam while it is still hot.
- Makes about 3 trays full.
- Tip: It tastes even sweeter if the pretzels are coated with icing immediately after baking.
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