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Crispy Chestnut & Quark Pockets | Delicate Autumn Treat
(0)
55 min
Under an hour
Gurkerl Küche
Knusprig gebackene Topfentascherln aus feinem Topfen-Mürbteig, gefüllt mit einer herrlich cremigen, aromatisch gewürzten Maronicreme. Im Backrohr goldbraun gebacken und mit feinem Staubzucker serviert.
Ingredients
Preparation method
Prepare the quark dough
Place the cold quark, cold butter cut into pieces, smooth wheat flour, and 1 pinch of salt in a bowl. Quickly knead into a smooth, homogenous dough, shape into a ball, wrap in cling film, and let rest in the refrigerator for at least 30 minutes.
Prepare the aromatic chestnut filling
Put the precooked chestnuts, whipping cream, granulated sugar, vanilla sugar, rum, and ground cinnamon into a tall container. Purée with an immersion blender until smooth and creamy. Season to taste if needed.
Shape and bake the pockets
Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper.
Chef's tip
For an especially delicate touch, you can also add a little freshly grated organic orange zest to the chestnut filling.
The dough can easily be prepared a day in advance and stored well chilled.
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