Apricot pudding pastries

Ingredients for 12 servings:

• 375 g flour
• 150 g sugar
• 1 pinch of cinnamon
• 1 pinch of salt
• 60 g butter or margarine
• 1 can apricot(s) (drained weight 425 ml)
• 200 g low-fat curd cheese
• 6 tbsp milk
• 250 ml milk
• 6 tbsp oil
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pack of cream powder, baking-proof pudding cream (without cooking for 250 ml milk)
• 1 tbsp powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead 75g flour, 75g sugar, cinnamon, salt, and butter (I personally use low-fat margarine) into crumbles, then chill. Drain the apricots in a sieve, then cut each apricot halve into 4 wedges. Mix the quark, 6 tbsp milk, oil, 75g sugar, and vanilla sugar until smooth. Mix 300g flour and baking powder and stir into the quark mixture. On a well-floured work surface, form the dough into a thick log and divide it into 12 equal pieces. Roll out each piece into a 10-12cm oval. Place on baking sheets lined with baking paper. Prepare the baking-proof custard as directed on the package. Spread the custard over the pieces, leaving a 1/2cm border free. Arrange the apricot slices on top in a fan shape. Sprinkle with crumbles. Bake the custard pieces in a preheated electric oven at 200°C for about 20 minutes. Allow to cool. Dust the coins with powdered sugar.