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
1.
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.
2.
Mix the quark, egg, semolina and sugar in a bowl. Stir in chopped strawberries.
3.
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.
4.
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.
5.
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.
6.
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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