Cherry puff pastry cakes (Kirsch-Quarkkuechlein)

Category: Bakery products
Kitchen: german
Cherry puff pastry cakes (Kirsch-Quarkkuechlein)

Ingredients

Milk 250 silt
Corn starch 2 tbsp. l. slightly riding
Fatty cottage cheese, soft, pureed or without lumps 125 g
Sugar 4-5 st. l.
Egg 1 PC.
Yeast-free puff pastry without rolling two layers 20 cm x 20 cm
Fresh cherry pitted (frozen) about a glass
Vanilla sugar in the filling 1 sachet
Salt in the filling pinch

Cooking method

  • This recipe can become a lifesaver in cases where you need to quickly organize a tea party with fresh pastries, if you use pre-prepared or ready-made puff pastry and have fresh (fresh frozen) cherries in the storehouse. You can also use compote cherries or other fruits, dry them thoroughly.
  • Cooking takes very little time and the result is excellent.
  • - Cast a couple of tablespoons of milk and mix with corn starch. Add sugar to the remaining milk and bring to a boil. While stirring, pour in the milk with starch. Over low heat, continuing to stir, bring our jelly to thickening (the first "gurgles"). Cool it down.
  • Cherry puff pastry cakes (Kirsch-Quarkkuechlein)
  • - Defrost the puff pastry and roll it in one direction to a thickness of 0.5 cm. Cut into squares with a side of 10-12 cm, depending on the size of the molds in which we plan to bake the cakes.
  • Cherry puff pastry cakes (Kirsch-Quarkkuechlein)
  • - We grease the molds with a non-stick composition and put the dough squares in them. Caution! Don't tear the bottom!
  • Cherry puff pastry cakes (Kirsch-Quarkkuechlein)
  • - Beat the egg with a little salt and vanillin until fluffy. Mix the grated cottage cheese (I "kicked" it with my foot from the blender) with the cooled milk pudding. Mix the milk mixture with the beaten eggs.
  • - We spread the mixture on the bottom of the molds with the dough, considering that the filling will rise a lot. We put several cherries in each blank. Bake until tender at 170 gr.
  • Cherry puff pastry cakes (Kirsch-Quarkkuechlein)
  • In the photo above, the fillings are too much. And it is better to form a basket inside the mold so that the filling has room to rise without overflowing the dough edge.
  • The filling should harden completely and the dough should be browned.
  • I advise you not to use thick ceramic molds, as I did, since the curd soufflé takes a long time to prepare, and the dough is quick. Better to bake in metal or silicone muffin tins.
  • - Cool the cakes to a warm state, then remove from the molds and serve with tea or coffee.

Note

Instead of starch, you can use the ready-made vanilla pudding mixture according to the instructions. The cooled pudding or jelly should be thick enough.

If the corners of the squares are not strongly pressed against the form, then during the baking process they bend arbitrarily in different directions, and there is a certain charm in this.

Galleon-6
Rada-dms
Galleon-6, thanks for stopping by!
And then everyone was concerned about "large forms" for the New Year's table, but for small forms the demand fell!
And the recipe is fast and tasty!
Chuchundrus
A very suitable recipe. I drag it to bookmarks. Thank you!
Rada-dms
Natalia, yes, fast and tasty, like home! thanks for watching !!!!!!
Ludmil_a
Olya, that's lovely! I love everything: puff pastry and cottage cheese and cherries!
Rada-dms
Ludmil_a, Lyudochka! Thank you for participating!
It's a quick-and-dirty win-win - and it looks funny!
Ludmil_a
Olya, I completely agree! I'm also going to lay out a few puff pastry recipes. Maybe you will like something.
Vinokurova
Rada-dms, oh what paws! Thank you so much!
Rada-dms
Vinokurova, Alenka, forgive me, my dear, did not notice your post in time! But at least not a year has passed! But I myself have now remembered this recipe, simple and delicious!
Vinokurova
Quote: Rada-dms
did not notice
It happens to everyone?.

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