John Myers
Ingredients for 1 servings:
- 500 g low-fat quark or layered cheese
- 500 g margarine
- 500 g flour
- 2 tsp salt
- some caraway
- some paprika powder
- 200 g Gouda or Edam, grated
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours
Knead the quark, margarine, and flour into a smooth dough. Add salt to taste. The dough will be a bit sticky, but that’s okay. Chill the dough for about 2 hours. Dust the work surface with flour and place a lump of dough on it. Dust with flour as well and roll it out to about 1 cm thick. Now sprinkle with caraway seeds or paprika, if desired. I always alternate between 1 sheet of caraway seeds and 1 sheet of paprika. Sprinkle with grated cheese and press everything down lightly with a rolling pin. Cut out rectangular pieces with a pastry wheel. Line the baking sheet with baking paper and carefully place the cut pieces on the baking sheet. Bake at about 220 degrees Celsius for about 15 minutes. I used top/bottom heat. Fan-assisted baking at a lower temperature will probably go a bit faster. When the pastry has taken on some color and smells delicious, it’s ready. Let it cool on a rack and then serve it fresh to your guests.
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