Quark Pockets with Powidl | Tender & Fruity

Name: Quark Pockets with Powidl | Tender & Fruity
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 20 portions
Cuisine: Österreichische Küche
Ingredients: 250 g quark (semi-skimmed); 270 g plain wheat flour; 250 g room temperature butter; 400 g Powidl; 1 pinch salt; Powdered sugar for dusting; Baking paper; Cling film

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40 min

Gurkerl Küche

Traditionelle österreichische Topfentascherl mit feiner Powidl-Füllung. Ein Klassiker der Mehlspeisküche, der durch den Topfenteig besonders zart wird.

Ingredients

Price per portion:€ 0.54

You probably have at home

Wheat flour 270 g glattes Weizenmehl

Fine salt 1 Prise Salz

Preparation method

Preheat the oven to 170 °C (top/bottom heat). Line a baking sheet with baking paper.

Place quark, flour, the soft butter, and a pinch of salt into a mixing bowl. Using the dough hook of a stand mixer or by hand, knead for about 3 minutes until a smooth, pliable dough forms.

Wrap the dough in cling film and place it in the freezer for about 5 minutes, so it is easier to work with later.