Glazed Apricot Wreaths
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 231 kcal | (11 %) | ||
| Protein | 5.2 g | (5 %) | ||
| Fat | 6.7 g | (6 %) | ||
| Carbohydrates | 37 g | (25 %) |
Ingredients
- For the chocolate pudding
- 1 packet Chocolate pudding powder
- 375 milliliters milk
- 2 Tbsps sugar
- For the dough
- 200 grams Pastry flour
- 3 Baking powder
- 50 grams sugar
- 1 pinch salt
- 125 grams Quark
- 50 milliliters milk
- 50 milliliters vegetable oil
- For the topping
- 200 grams Apricot
- 4 Tbsps Apricot jam
Preparation steps
For the chocolate pudding, stir the instant pudding powder with 4-5 tablespoons milk. Bring the remaining milk to a boil with the sugar. Add the pudding mixture and bring to a boil again while stirring. Remove from the heat, cover with plastic wrap and allow to cool. For the dough, mix the flour with baking powder in a bowl. Add the sugar, salt, quark, milk and oil and process with the dough hook of an electric hand mixer until smooth.
Roll out the dough thinly on lightly floured surface. Cut out 10 circles, 10 cm (approximately 4 inches) in diameter and place on a lined baking sheet. Knead the remaining dough and cut into 10 pieces. Form each piece of dough into a 50 cm (approximately 20 inch) long roll. Fold in half and twist to form a cord. Brush the edges of the dough circles with a little water, place a piece of the cord around each and press gently. Beat the pudding briefly with the whisk of the hand mixer.
Spread 1-2 tablespoons of the pudding on each dough circle. For the topping, drain the apricots and cut into strips and arrange on top of the pudding. Bake in a preheated oven at 160 °C (approximately 325°F) (gas mark 2, fan: 140°C or approximately 275°F) for about 20 minutes. Cool on a wire rack. Heat the apricot jam with 2 tablespoons water in a small saucepan and bring to a boil. Pour through a sieve and brush the wreaths. Allow to cool and serve.
