Pan-Fried Quark Cake

Ingredients

• 400 g fresh whole‑grain puff pastry (rectangular, 3 sheets of about 12 × 20 cm)
• 250 g low‑fat quark
• 2 egg yolks
• 50 g honey
• 1 tbsp Cornstarch
• 500 g canned apricot halves (18 pieces)
• 3 Tbsp apricot jam

Instructions

1. 1.

   Cut each puff pastry sheet lengthwise in half and then cut each half into thirds across. Place the pastry pieces side by side on a baking tray lined with parchment paper.

2. 2.

   Drain the quark well. Mix the quark with egg yolks, honey, and cornstarch. Spread about 1 Tbsp of the quark mixture in a circular shape on each pastry piece.

3. 3.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10–12 minutes. Remove and let cool.

4. 4.

   Meanwhile, drain the apricots. Warm the apricot jam gently in a small saucepan. Place the apricots cut side down on the cooled pastry‑quark base. Brush the pastries with the warmed jam. Slice and serve.