Apricot pudding pastries

Ingredients for 12 servings:

• 300 g flour
• 1 packet of baking powder
• 80 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 4 drops butter-vanilla flavoring
• 150 g quark
• 6 tbsp milk
• 6 tbsp oil, neutral
• 1 pack of pudding powder (vanilla)
• ½ liter of milk
• 40 g sugar
• Apricot(s), halved (from the can)
• 1 egg yolk
• 1 tbsp milk

Instructions

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

Quark-oil dough

Drain the apricots well, pat dry with kitchen paper if necessary. Mix the custard powder with 6 tablespoons of milk and 40g of sugar. Bring the rest of the milk to a boil, remove from the heat and stir in the mixed custard powder. Return the pudding to the heat and bring to a boil while stirring. Allow the pudding to cool slightly. Mix the quark with the milk, oil, sugar, vanilla sugar, vanilla flavoring and a pinch of salt. Sift the flour and baking powder and mix well. Then add to the quark mixture and use a hand mixer to briefly mix everything together with a hand mixer, first on the lowest speed and then on the highest speed, until you have a smooth dough. Do not overknead, or the dough will stick! Roll out the dough on a lightly floured surface into a rectangle (approx. 36 x 48 cm) and cut into 12 small squares. Place on a baking tray lined with baking paper. Fold the corners of the dough in slightly towards the center. Stir the pudding until smooth. Place 2-3 tablespoons of pudding in the center of each square. Place an apricot half on top. Mix the egg yolk with the milk thoroughly and brush it onto the squares. Press the almonds in. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 20-25 minutes until golden brown. After baking, let cool on a wire rack.