John Myers
Ingredients for 1 servings:
- 500 g puff pastry
- 150 g quark (Ziger), can be replaced with low-fat quark or ricotta
- ½ tsp cinnamon
- 30 g raisins, washed
- 100 g ground almonds
- 1 tsp lemon peel, grated
- 80 g sugar
- Oil for frying
- 4 tbsp sugar, for sprinkling
- 1 tsp cinnamon, for sprinkling
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
also called Quarkkrapfen, originally a Swiss carnival speciality, but today they are available all year round
Roll out the puff pastry to a thickness of about 2 mm and cut out 10 cm squares. Mix the cinnamon, cinnamon, raisins, almonds, lemon zest, and sugar until moist but not runny (if it seems too dry, stir in a little cream). Place 1 tablespoon of filling on each square of dough, brush the edges with a little water, and fold the dough diagonally to form triangular doughnuts. Press the edges firmly. Heat the oil to 170 °C (350 °F) and fry the doughnuts in batches until golden brown. Mix the cinnamon and sugar together and toss the hot doughnuts in the mixture. This amount makes about 15 doughnuts.
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