Rhubarb Filled Puff Pastry

Ingredients

• 400 g rhubarb
• 120 g sugar
• 0.375 l milk
• 1 packet pudding powder (almond flavor)
• 150 g Low-Fat Quark
• 6 tbsp milk
• 6 tbsp oil (preferably nut oil)
• 75 g sugar
• 1 pinch salt
• 300 g flour
• 1 packet baking powder
• 1 Egg white
• 1 egg yolk
• 2 tbsp almond slivers
• 4 tbsp Honey

Instructions

1. 1.

   Clean, trim and wash the rhubarb. Cut into small pieces.

2. 2.

   Sprinkle with 80 g sugar and cover for at least 1 hour to macerate.

3. 3.

   Whisk 6 tbsp milk with the pudding powder. Boil remaining milk and remaining sugar. Add pudding powder while stirring until it boils once more. Let cool, stirring occasionally.

4. 4.

   Squeeze the quark through a cheesecloth. Mix quark with milk, oil, sugar, and salt. Combine flour with baking powder. Stir in half of this mixture well. Knead in the rest of the flour.

5. 5.

   Place rhubarb on a sieve and let drain thoroughly; catch the juice.

6. 6.

   Roll dough to 2–3 mm thickness on a lightly floured surface. Cut squares (14 × 14 cm). Brush edges with egg white. Add a bit of pudding and some rhubarb pieces. Fold dough together and press edges firmly.

7. 7.

   Place pastries on a parchment-lined baking sheet. Brush with beaten egg yolk and sprinkle almond slivers. Bake in preheated oven at 180 °C for 12–15 minutes.

8. 8.

   Reduce rhubarb juice with honey to a syrupy consistency and serve alongside the pastries. Best enjoyed fresh.