Raisin Pastries

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Raisin Pastries
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
For the dough
300 grams
1 packet
80 grams
1 pinch
1 packet
150 grams
4 tablespoons
6 tablespoons
For the filling
250 grams
50 grams
1 teaspoon
1
80 grams
2 tablespoons
1
Egg yolk (for painting)
Powdered sugar (for dusting)

Preparation steps

1.

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.

2.

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

3.

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. 

4.

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

5.

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.

6.

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