Description
Luftige, zart-blättrige Fächer mit goldener Kruste, durchzogen von cremigem Quark, schmelzen auf der Zunge. Duftender Zimtzucker verleiht eine knusprige, aromatische Süße und ein verführerisch warmes Aroma.
Ingredients
Scale
- 250g Butter (at room temperature)
- 1 pinch salt
- 480g all-purpose flour
- 400g quark
- 1 teaspoon baking powder
- Cinnamon sugar for coating (alternatively, vanilla sugar can be used)
Instructions
- Begin by placing the butter at room temperature into a large mixing bowl. Add the quark, a pinch of salt, flour, and baking powder to the bowl. Using your hands or a stand mixer fitted with a dough hook, thoroughly mix and knead all the ingredients together until they form a smooth and uniform dough. Shape the dough into a large ball, ensuring that there are no dry patches of flour left.
- Transfer the dough ball onto a lightly floured surface. Using a sharp knife or dough scraper, divide the dough into small, equal-sized pieces (about the size of a walnut). Take each piece and shape it into a small ball by rolling it between your palms.
- Working with one dough ball at a time, use a rolling pin to flatten it into a round disc, about 0.5 cm thick. Carefully fold the disc in half to form a semi-circle, and then fold it once more to create a quarter-circle, resulting in a fan or ‚Fächer‘ shape. Repeat this process with all dough balls.
- Pour cinnamon sugar (or vanilla sugar, if preferred) onto a flat plate. Take each shaped ‚Fächer‘ and roll or press it gently in the cinnamon sugar until all sides are well coated. Place each coated pastry onto a baking sheet lined with parchment paper, leaving a little space between each one to allow for spreading during baking.
- Preheat your oven to 181°C (356°F) with both top and bottom heat. Once the oven is hot, place the baking sheet in the center of the oven. Bake the pastries for approximately 30 minutes, or until they are golden brown and cooked through. Keep an eye on them during the last minutes of baking to prevent over-browning.
- Remove the baked quark-fächer from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve them fresh, ideally while still slightly warm, for the best texture and flavor.
Notes
If you are not a fan of cinnamon, you can substitute the cinnamon sugar with vanilla sugar for a different flavor profile. Make sure to use butter at room temperature for easier mixing. Keep an eye on the pastries during the final minutes of baking, as oven temperatures can vary and the pastries can brown quickly. These pastries taste best on the day they are baked but can be stored in an airtight container for a couple of days.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
