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Old 13th December 2015, 11:09 AM
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Default Marmalade filled pastries


(filled with plum marmalade)

Dough:
250 g butter
250 g smooth, soft quark
250 g flour
1 - 2 egg yolks

or:
frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

Filling:
plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

Preparing the pastry dough:
The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

Forming the pastries:
Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 8 cm in size.

Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.


(filled with plum marmalade)

Details on forming and filling:

Slit the corners:


Place filling in the centre:


Lift every second tip, pinch together firmly:


Press down towards the centre:


Baking the pastries:
Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.


(filled with apple marmalade, decorated with cherries)
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  #2  
Old 13th December 2015, 07:18 PM
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Tania Tania is offline
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I like the shape of pastries. Congratulation, looks delicious
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Old 28th February 2016, 07:48 AM
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I made those again at yesterday:



Yummy!
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Old 29th February 2016, 01:32 PM
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Tania Tania is offline
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I like how it looks this time too.
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