Polsterzipfl: Austrian quark pastry triangles with redcurrant jam
Tender quark-pastry triangles filled with jam and dusted with icing sugar while still hot, plus a quick chia jam made with Verjus Extra Sour.
Ingredients
For the pastry
- 1 egg
- 250 g butter soft, in pieces
- 250 g low-fat quark
- 420 g flour
- 1 pinch salt
- icing sugar for dusting
For the filling
- jam of your choice, or homemade
For the quick jam (optional)
- fruit of your choice e.g. redcurrants
- Vinberg Verjus Extra Sour
- sweetener of your choice e.g. agave syrup
- chia seeds to taste
Instructions
Pastry
- Separate the egg.
- Mix the yolk, butter, quark, flour and salt and knead the dough for 2 minutes.
- Shape into a ball, wrap in cling film and chill for 1 hour.
Shape and bake
- Towards the end of the chilling time, preheat the oven to 200 °C (conventional) and line 2 baking trays with baking paper.
- Roll out the dough on a well-floured surface into a rectangle about 2–3 mm thick and cut into squares of about 6 cm with a pizza cutter.
- Place half a teaspoon of jam on each square, brush the edges with egg white, fold into triangles and press firmly.
- Bake the trays one after the other for about 15 minutes until golden, and dust with icing sugar while still hot.
Notes
For the quick jam, bring fruit of your choice, such as redcurrants, to the boil with Vinberg Verjus Extra Sour and a sweetener of your choice, stir in chia seeds to taste and chill. If you are short of time, use a ready-made fruit spread. How well individual ingredients are tolerated varies from person to person.