I hope you enjoyed these last couple of days that were so warm and lovely! Today I am looking outside and it is raining…all I can say is that I hope this was not all for this summer – I hope there are plenty of warm days that lie ahead :).
…and for these warm days I have a recipe idea for you that I found last year in a German food magazine called ‘Deli’. These cute quark pastries are filled with raspberries and a delicious cream cheese filling. They are quick and easy to make and also easy to eat – so they’re perfect to take to a garden party or a picnic.
– 100g soft butter
– 250g Quark (low-fat)
– 1 egg
– 250g flour
– 1 pck baking powder
– 50g sugar
– a pinch of salt
– 200g cream cheese
– 2 pck vanilla sugar (or a bit of vanilla essence)
– 100g raspberries (fresh or defrosted frozen ones)
– 2 eggs
1. Preheat the oven to around 180 degrees. For the dough mix butter, quark and eggs. Mix flour and baking powder and add with the sugar and a pinch of salt to the quark mix. Use the dough hook of your mixer and mix everything until you have a smooth dough.
2. Roll the dough on a lightly floured surface around 5mm thick. Let it rest for around 5 minutes and cut out 24 round shapes or use a flower shaped cookie cuter (approx. 8 cm diameter). By using the rest of the dough you can cut out small shapes as a bit of decoration on the top.
3. For the filling add cream cheese and vanilla sugar/vanilla essence. Add a walnut size piece of the filling to half of the dough shapes. Add 1-2 raspberries on each of the dollops of filling. Mix the eggs and coat the edges of the dough. Lay an empty piece of dough on the dough with the filling and press the edges firm together.
4. Apply some of the egg mixture to the top and put on a baking tray covered with the baking paper. Bake at around 180 degrees (160 degrees circulating air) in the lower third of the oven for around 20 minutes.
These pastries are perfect for a warm summer day. They are not too sweet and I simply find them delicious – I will definitely make them soon again! 🙂