Filled Puff Pastry
- vegetable oil (for brushing)
- 1 Puff pastry dough about 270 grams (approximately 9.5 ounces) (42 x 24 cm) (approximately 16 x 9 inches)
- 2 egg yolks
- 2 Tbsps Whipped cream
- 200 grams Quark
- 2 Tbsps Vanilla sugar
- 2 Tbsps Orange juice
- ½ tsp Orange zest (organic)
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- 250 grams Raspberry jam
- powdered sugar (for dusting)
Preheat the oven to 200°C (approximately 400°F). Brush the Schillerlocken (metal cone molds) with vegetable oil.
Lay out the puff pastry and cut crosswise into 15 strips.Wrap a dough strip around each mold, overlapping slightly, and press each end well. Place on a baking sheet lined with parchment paper.
Whisk the egg yolks with the cream and brush the puff pastry rolls with it. Bake in the oven for 15-20 minutes until golden brown.
Remove from oven. Let cool slightly and carefully pull the baking molds from the still warm pastries. Let cool completely.
For the filling, whip the quark with the vanilla sugar, and orange juice until creamy. Mix the cream with the cream stabilizer until stiff and pour into a piping bag. Also fill a piping bag with the raspberry jam and inject a little of it into the pastry cones. Fill with the whipped cream mixture and serve dusted with powdered sugar.