Quark Sticks with Raspberry Sauce

Ingredients

• 400 g frozen puff pastry sheets
• 200 g whipping cream
• 500 g Low-fat quark
• 50 g sugar
• 3 packets vanilla sugar
• 1 packet Gelierfix (powder gelatin for stirring into cold creams)
• 300 g frozen raspberries
• 2 tbsp lemon juice
• 50 g Blueberries
• Sugar to taste
• powdered sugar for dusting
• Blueberries for garnish
• flour for working
• oil for greasing

Instructions

1. 1.

   Let the puff pastry sheets thaw while lying side by side. On a lightly floured work surface roll out each sheet slightly longer and cut into 5 long strips.

2. 2.

   Brush a metal rod with oil to create a skewer, then wrap each dough strip around it at an angle, slightly overlapping, pressing seam areas gently together. Repeat with remaining strips. Bake the pastry rolls in a preheated oven at 220°C fan for about 20 minutes until golden yellow. Remove from oven, carefully unwrap from metal rods and let cool on a wire rack.

3. 3.

   Meanwhile prepare the sauce by blending raspberries, blueberries, lemon juice, and sugar to taste into a fine puree, then strain through a sieve. Fill small bowls with the finished sauce.

4. 4.

   For the filling whip cream with 1 packet vanilla sugar until stiff peaks form. Mix quark with remaining sugar until smooth, fold in gelatin while stirring constantly, then fold in whipped cream. Transfer the cream into a freezer bag, cut a corner and pipe the quark mixture into the prepared pastry rolls. Arrange finished rolls side by side and dust with powdered sugar.

5. 5.

   Serve by placing some rolls on plates, adding a small bowl of sauce for each, and garnishing with fresh blueberries.