- 250 grams Pastry flour
- 100 grams Sugar
- ¼ cube Yeast
- 75 milliliters Milk
- 40 grams Butter (melted)
- 6 sheets Puff pastry dough (frozen, 10x20 cm sheets)
- 400 grams Plums
- 150 grams Quark (20% fat)
- 2 Egg yolks
- ½ organic Lemon (zest)
- 1 Egg yolk (for egg wash)
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.