Description
Goldbraune Quarktaschen mit zartem, lockerem Teig und cremiger Vanillepuddingfüllung. Süß, vanillig und angenehm frisch, mit saftiger Quarknote und feinem Duft – ein unwiderstehlich zartes Gebäck.
Ingredients
Scale
- 200 g Mehl
- ¼ Würfel Hefe
- 125 ml Milch
- 4 EL Zucker
- ½ TL Salz
- 250 g Quark
- 1 Pck. Vanillezucker
- ½ Pck. Puddingpulver (Vanillegeschmack)
- 2 EL Zucker
Instructions
- Begin by preparing the yeast dough. In a large mixing bowl, combine the flour and salt, ensuring the salt is thoroughly mixed into the flour. Crumble the fresh yeast into the flour mixture.
- Warm the milk until it is lukewarm (not hot), then add it to the bowl along with 4 tablespoons of sugar. Mix all the ingredients together using a wooden spoon or your hands until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
- Shape the dough into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm, draft-free place for at least 30 minutes or until it has doubled in size.
- Once the dough has risen, gently punch it down to release any trapped air. Divide the dough into four equal-sized pieces.
- Roll each piece of dough out on a floured surface into a square, approximately 12×12 cm in size. Place the squares onto a baking sheet lined with parchment paper, leaving some space between them.
- Prepare the filling by combining the quark, 2 tablespoons of sugar, vanilla sugar, and the vanilla pudding powder in a medium bowl. Mix until the ingredients are fully blended and the mixture is smooth.
- Spoon an equal amount of the quark-vanilla pudding filling onto the center of each dough square. Avoid spreading the filling too close to the edges to prevent it from leaking during baking.
- Fold each dough square over the filling to form a pouch or envelope shape, pinching or pressing the edges together to seal the filling inside. Make sure the seams are closed well to prevent the filling from escaping.
- Preheat your oven to 250°C (top and bottom heat). Allow the filled dough pouches to rest on the baking sheet for about 10 minutes while the oven heats up.
- Once the oven is fully preheated, place the baking sheet on the middle rack. Bake the quarktaschen for about 15 minutes, or until they are puffed and golden brown.
- Remove the quarktaschen from the oven and allow them to cool slightly on a wire rack before serving. Enjoy them warm for the best flavor and texture.
Notes
For extra flavor, you can dust the finished quarktaschen with powdered sugar before serving. Make sure to seal the edges of the dough tightly to keep the filling from leaking out during baking. If you prefer, you can add a handful of raisins or chopped fruit to the filling for a fruity twist.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
