Summary

Ingredients

For the filling:

• 1 glass cherry (s)
• 1 packet custard powder, vanilla flavor
• 200 ml cherry juice
• 4 tablespoon water
• 1 packet vanilla sugar
• 1 vanilla pod, scraped out pulp

For the dough:

• 300 grams flour
• 1 packet baking powder
• 80 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 4 drops butter-vanilla flavor
• 150 g quark
• 6 tablespoon milk
• 6 tablespoon oil, neutral

For painting:

• 1 egg (s), separated
• 1 tablespoon milk
• Icing sugar for dusting

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Instructions

1. For the filling, drain the cherries well while collecting the juice. Mix the pudding powder with 4-5 tablespoons of water. Bring 200 ml of cherry juice to the boil, remove from the hob and stir in the mixed pudding powder. Put the pudding on the hob again and bring to the boil while stirring. Stir in the vanilla pulp and vanilla sugar, fold in the cherries and briefly bring the pudding to the boil again.
2. Mix the quark with the milk, oil, sugar, vanilla sugar, vanilla flavor and a pinch of salt. Sift the flour and baking powder and mix well. Then add to the quark mass and use a hand mixer first on the lowest, then on the highest level to briefly process everything into a smooth dough. Do not knead too long, otherwise the dough will stick!
3. Roll out the dough into a rectangle on a lightly floured work surface and cut into 12 small rectangles. Brush the edges of the pastry with egg white. Cover 6 of the rectangles with some cherry pudding. Place the other 6 rectangles on top and press the edges into place. Mix the egg yolks with the milk and brush them onto the pockets with the help of a brush.
4. Place the filled bags on the prepared baking sheet and bake for 15-20 minutes until golden brown. After cooling, dust with powdered sugar.