Filled Puff Pastry with Quark Cream
A filled puff pastry with quark cream is a recipe featuring fresh ingredients from the pastries category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 sheets frozen puff pastry
- 1 egg yolk
- 100 g whipping cream
- 500 g quark (20%)
- 2 tbsp sugar
- 2 packets vanilla sugar
- 150 g plum jam
- 5 tbsp egg liqueur
- flour (for rolling)
- baking paper (for the tray)
Instructions
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1.
Gently separate the puff pastry sheets, place each on a baking tray and cover with a damp cloth until thawed. Then roll each sheet to 10 x 20 cm on a floured surface. Prick several times with a fork, chill in the refrigerator for 10 minutes, then cut the sheets in half.
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2.
Whisk the egg yolk with 1 tsp cream, brush the pastry sheets and place them on baking trays lined with parchment paper. Bake at 175 °C for about 10 minutes, then let cool.
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3.
Beat the remaining cream until stiff. Mix quark, sugar, vanilla sugar, and stiff cream together and fill a piping bag. Spread plum jam over half of the pastry pockets, pipe the quark mixture on top decoratively, drizzle with egg liqueur, place another pastry sheet on top, and serve the puff pastry pockets immediately.
