Vatrushki

Ingredients for 4 servings:

• 500 g quark, low-fat
• 1 tbsp sour cream
• 2 eggs
• ½ tsp salt
• 1 pinch(s) pepper, white
• 1 tsp sugar
• 300 g flour
• ½ tsp baking powder
• ½ tsp salt
• 80 g butter
• 1 egg(s)
• 125 ml sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quark tartlets

Drain the quark in a sieve – it should be thoroughly dry – then strain it through the sieve and mix with the sour cream, eggs, salt, pepper, and sugar. Refrigerate for 45 minutes. Knead the flour, baking powder, salt, butter, egg, and sour cream into a dough, shape it into a ball, wrap it in parchment paper, and let it rest in the refrigerator for 45 minutes. Preheat the oven to 200°C (400°F). Roll out the dough to a thickness of 3 mm (1/8 in) and cut out half of the dough discs, each measuring 12 cm (4 in) and half measuring 9 cm (3/4 in) in diameter. Place 2 tablespoons of the quark mixture into the center of each of the larger dough discs and cover with a smaller dough disc. Brush the edges of the larger dough discs with egg yolk and fold them upwards. Brush the tops with egg yolk as well. Bake the quark tarts in the oven on the second rack from the bottom for 20 minutes.