Description
Goldbraune, zart blättrige Quarktaschen mit cremiger Vanillepudding-Füllung; außen knusprig, innen fluffig und saftig, verführerisch duftend und mit feiner Süße – ein unwiderstehlicher Genussmoment.
Ingredients
Scale
- ¼ Würfel Hefe
- 200 g Mehl
- 4 EL Zucker
- 125 ml Milch
- 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, crumbled fresh yeast, sugar, and salt. Ensure that the salt is thoroughly mixed with the flour before adding the yeast, as direct contact with salt can inhibit the yeast’s ability to rise. Warm the milk until it is lukewarm (not hot), then add it to the dry ingredients. Using clean hands or a dough hook, knead the mixture for about 5-10 minutes until a smooth and elastic dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm, draft-free place for at least 30 minutes or until it has doubled in size.
- Once the dough has risen, gently turn it out onto a lightly floured surface. Divide the dough into four equal portions using a knife or dough scraper. Take each portion and roll it out with a rolling pin into a square shape, approximately 10×10 cm in size. Place each square onto a baking sheet lined with parchment paper, ensuring there is enough space between each one for expansion during baking.
- Next, prepare the filling. In a medium mixing bowl, combine the quark, vanilla sugar, pudding powder (vanilla flavor), and sugar. Mix everything together thoroughly with a spoon or whisk until you have a smooth, creamy filling with no lumps.
- Spoon an equal amount of the quark-vanilla filling onto the center of each dough square. Carefully fold the corners of each square towards the center to form a pouch or envelope shape. Pinch the seams together lightly to seal the filling inside, ensuring it does not leak out during baking.
- Preheat your oven to 250°C (top and bottom heat). Once the oven is hot, place the baking sheet with the prepared quarktaschen into the oven on the middle rack.
- Bake the quarktaschen for approximately 15 minutes, or until they are puffed and golden brown on top. Keep a close eye on them towards the end of the baking time to prevent over-browning.
- Remove the baking sheet from the oven and allow the quarktaschen to cool for a few minutes on the tray before transferring them to a wire rack to cool completely. Serve warm or at room temperature with a dusting of powdered sugar, if desired.
Notes
If you like, you can add raisins or fresh fruit (like berries or sliced peaches) to the filling for extra flavor. For a glossy finish, brush the tops of the quarktaschen with a beaten egg before baking. These pastries are best enjoyed fresh on the day they are made but can be gently reheated for a soft texture. Store any leftovers in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert 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
