Raisin Pastries

Raisin Pastries
1 hr 50 min.


for 4 servings
For the dough
300 grams Pastry flour
1 packet Baking powder
80 grams Powdered sugar
1 pinch Salt
1 packet Vanilla sugar
150 grams Quark
4 tablespoons Milk
6 tablespoons Vegetable oil
For the filling
250 grams Quark
50 grams Raisins
1 teaspoon rum
1 Egg
80 grams Sugar
2 tablespoons Cornstarch
Vanilla beans
1 Egg yolk (for painting)
Powdered sugar (for dusting)
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Preparation steps

Step 1/6

For the dough: Combine flour, baking powder, powdered sugar, salt and vanilla sugar on a work surface. Create a well and knead in quark, milk and oil until smooth. Wrap in plastic and chill for about 1 hour. Soak raisins in rum.

Step 2/6

For the filling: Put quark through a sieve. Combine quark, egg, sugar and cornstarch. Mix in soaked raisins and vanilla. 

Step 3/6

Roll out chilled dough on a floured surface. Create a large square, about 40 x 40 cm (approximately 16 inches). Cut out 9 squares and reserve excess. 

Step 4/6

Preheat oven to 220°C (approximately 425°F).

Step 5/6

In the center of each square, add 1 tablespoon of filling. Brush the ends with egg yolk and fold over each other, like an envelope. Create small circles out of remaining dough and press onto folded dough, creating a seal. Place pastries on a baking sheet lined with parchment paper and bake on the middle rack for about 15-20 minutes.

Step 6/6

Remove, let cool slightly, dust with powdered sugar and serve.