Quark and Raisin Pastries

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Quark and Raisin Pastries
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Health Score:
5,2 / 10
8 h. 30 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,062 kcal(51 %)
Protein19.97 g(20 %)
Fat62.53 g(54 %)
Carbohydrates109.33 g(73 %)
Sugar added15.12 g(60 %)
Roughage1.57 g(5 %)
Vitamin A541.66 mg(67,708 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.64 mg(64 %)
Vitamin B₂0.48 mg(44 %)
Niacin4.61 mg(38 %)
Vitamin B₆0.09 mg(6 %)
Folate83.27 μg(28 %)
Pantothenic acid0.89 mg(15 %)
Biotin4.48 μg(10 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5.62 mg(6 %)
Potassium507 mg(13 %)
Calcium187.19 mg(19 %)
Magnesium8.23 mg(3 %)
Iron4.33 mg(29 %)
Iodine21.14 μg(11 %)
Zinc0.7 mg(9 %)
Saturated fatty acids35.63 g
Cholesterol248.31 mg


For brushing
1 egg yolk
90 milliliters milk
4 tablespoons Apricot jam
For the dough
20 grams Yeast
600 grams Pastry flour
175 milliliters milk
40 grams sugar
10 grams salt
400 grams butter
For the filling
200 grams Quark (20% fat)
60 grams sugar
2 egg yolks
20 grams melted butter
60 grams raisins
1 untreated lemon (zest)
How healthy are the main ingredients?

Preparation steps


Dissove the yeast in 100 ml of water (approximately 3 ounces) and add 100 grams of sifted flour (approximately 3.5 ounces). Cover and let rest for 2 hours at room temperature.

Mix the yeast flour with 450 grams of flour (approximately 1 pound), milk, sugar, salt and 50 grams of butter (approximately 2 ounces) to a smooth dough. Refrigerate for 3 hours. Knead the remaining butter with 50 grams of flour (approximately 2 ounces) and roll out to about 15 cm long (approximately 6 inches).

Roll out the dough on a floured surface to a rectangle of 20 x 35 cm (approximate 8 x 14 inches). Place the butter brick on one side and fold over the other side. Roll out again and fold into three equal parts. Refrigerate for 10 minutes and roll out again and fold onto itself. Refrigerate for 2 hours.


Alternatively, prepare puff pastry according to package instructions.


Preheat the oven to 210°C (approximately 410°F).

For the filing: Mix the quark with sugar, egg yolks, butter, raisins and lemon zest. Roll out the dough or puff pastry thinly and cut into squares of 11 x 11 cm (approximately 4 x 4 inches). Put a little filling in the middle of each and pinch the corners to the middle. Mix egg yolk, milk, sugar and salt and sprinkle the corners of the pastries with it. Bake about 15 minutes. Heat the apricot jam, strain through a sieve and brush the pastries with it before serving.