Quark Wedges, Filled
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 200 g flour
- 2 tablespoons oil
- 2 egg (s)
- 375 ml milk
- 1 pinch (s) salt
For the filling:
- 250 g quark, (low-fat quark)
- 40 grams sugar
- 2 points vanilla sugar
- 2 Table spoons milk
- 1 egg yolk
- Raisins, to taste
Print Recipe
Pin Recipe Instructions
- The dessert can be prepared very well a few hours before eating, except for the last baking.
- For the dough, mix together the flour, oil, egg and half of the milk. Slowly stir in the rest of the milk. The dough should be very thin. Cover and let rest in a warm place for at least 30 minutes.
- In the meantime, stir together the quark, sugar, vanilla sugar and milk for the filling. Add the egg yolks. Chill the filling until you are ready to use it again.
- Heat the oil in a coated pan (20 cm diameter). Pour in a ladle of batter. If necessary, distribute the dough very thinly in the pan with swiveling movements. As soon as the dough has become a little firmer, the pancake is turned and baked.
- Put the finished pancakes on a plate. Immediately place 1 tablespoon of quark filling in the middle of the warm pancake. Carefully fold all sides (top, bottom, right and left) one after the other towards the middle. Slowly turn the quark wedges over and let cool with the edges facing down. Process the remaining dough in the same way. Let the filled quark wedges rest for at least 30 minutes.
- Before serving, each quark corner is fried golden brown on both sides in a little butter. Sprinkle with sugar while it is still hot.
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