Almond puff pastry with a strawberry quark filling

For 4 pieces
  • 4 frozen puff pastry sheets (75 g each; 10 x 18 cm)
  • 175 g strawberries
  • 250 g lean quark
  • 1 egg (size M )
  • 15 g durum wheat semolina
  • 50 g sugar
  • 1 Egg yolk (size M)
  • 1 EL Milk
  • 40 g Almond flakes
  • flour
  • baking paper
35 minutes
very easy
Place puff pastry sheets next to each other on a baking sheet lined with baking paper and let thaw for about 10 minutes. In the meantime, clean and wash the strawberries and cut into small pieces, except for a few for garnish.
Mix the quark, egg, semolina and sugar in a bowl. Stir in chopped strawberries.
Roll out sheets of puff pastry one after the other on a lightly floured work surface (approx. 15 x 18 cm). Put about 1/4 strawberry quark on half of each sheet of dough, fold over the other half of the dough.
First press the edges firmly with your fingers, then with a fork. Mix the egg yolk and milk and brush the puff pastry with it. Scatter almond flakes on top.
Place the bags side by side on a baking sheet lined with baking paper and bake them in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 15–20 minutes to bake. Cut the remaining strawberries into slices.
Take the puff pastry pockets out of the oven, arrange on plates and decorate with strawberry slices.
1 piece approx:
  • 520 kcal
  • 2180 kJ
  • 19 g protein
  • 30 g fat
  • 45 g carbohydrates


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