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Plumb pastries
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 12g
  • Carbohydrates about 44g
  • Protein about 12g
This is needed
This is needed for 8 pieces
Dough
  • 1 tsp salt
  • 400 g white flour
  • 1 tsp bourbon vanilla powder
  • 1 parcel dry yeast (7 g)
  • 125 g half-fat quark
  • 1.75 dl milk
  • 75 g butter, cut into pieces, soft
To shape
  • 1 egg, beaten
Custard
  • 1 tbsp Maizena cornflour
  • 2 tbsp almond paste
  • 125 g half-fat quark
  • 0.5 tsp bourbon vanilla powder
  • 300 g plums, cut into quarters
To bake
  • icing sugar, to dust
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And that's how it's done
And that's how it's done
Dough
Mix the flour, vanilla, salt and yeast in a bowl. Add the milk, quark and butter, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into 8 portions, shape into balls. Flatten the balls, stretch out into rounds (approx. 12 cm in diameter), creating a 1 cm high rim around the edge, place on two baking trays lined with baking paper. Brush the edges of the dough with egg, set aside the remainder of the egg.
Custard
Mix the quark with the reserved egg, cornflour, almond mixture and vanilla. Spread the custard in the middle of the pastries, top with the plums.
To bake
Approx. 30 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack. Dust the plum pastries with icing sugar.