Flaky Plum Pastries

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Flaky Plum Pastries
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Health Score:
62 / 100
2 h. 20 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie566 cal.(27 %)
Protein8 g(8 %)
Fat37 g(32 %)
Carbohydrates50 g(33 %)
Sugar added6 g(24 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.4 mg(12 %)
Vitamin K3.4 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C2 mg(2 %)
Potassium196 mg(5 %)
Calcium36 mg(4 %)
Magnesium17 mg(6 %)
Iron0.9 mg(6 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids23.2 g
Uric acid35 mg
Cholesterol152 mg
Complete sugar10 g


250 grams Pastry flour
100 grams sugar
¼ cube Yeast
75 milliliters milk
40 grams butter (melted)
6 plates Puff pastry dough (frozen, 10x20 cm sheets)
400 grams Plum
150 grams Quark (20% fat)
2 egg yolks
½ organic lemon (zest)
1 egg yolk (for egg wash)
How healthy are the main ingredients?

Preparation steps


In a bowl, combine the flour with 50 grams (approximately 1/4 cup) sugar. Stir in the yeast, milk and 20 grams (approximately 1 1/2 tablespoons) of melted butter. Combine the flour with 50 g sugar, yeast, milk and 20 g melted butter. Knead to form a smooth dough. Cover and let rest in warm place until doubled in size, about 30 minutes.

Line a baking sheet with parchment paper.Thaw puff pastry. Dust the yeast dough with flour and roll to 20 x 35 cm (approximately 8 x 14 inches). Place 1 puff pastry sheet on top and fold the dough over. Place the other sheet of puff pastry on top and fold the yeast dough over again. The dough should be in the shape of a square at this point.


Refrigerate the dough for 10 minutes. Roll out to 20 x 30 cm (approximately 8 x 12 inches). Repeat the folding steps with another 2 sheets of puff pastry. Chill the dough for another 10 minutes. Repeat a third time and chill the dough.


Roll the dough to 36 x 36 cm (approximately 14 1/4 x 14 1/4 inches). Chill for 15 minutes. Preheat oven to 200°C (approximately 390°C). Rinse the plums, quarter and remove pits. In a bowl, stir the remaining melted butter with the quark, 2 egg yolks, remaining sugar and lemon zest.


Cut the dough into 16 squares. Top each with some cheese mixture and a plum quarter. Fold the corners of the dough inward so that some of the filling shows. Place on a baking sheet and bake for 30 minutes.