Cherry dumplings

Ingredients for 1 servings:

• 1 jar sour cherries
• 30 g cornstarch
• 2 tbsp sugar
• ½ tsp, smothered cinnamon
• 1 tbsp lemon juice
• 150 g quark (low-fat quark)
• 125 g sugar
• 1 pinch of salt
• 1 egg(s)
• 6 tbsp oil
• 250 g flour
• 2 tsp, leveled baking powder
• Flour for the work surface
• 1 egg yolk
• 1 tsp water
• 2 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Quark – oil – dough

Drain the cherries, reserving the juice. Set aside 2 teaspoons of cherry juice for the glaze and mix 4 tablespoons of juice with cornstarch and 2 tablespoons of sugar. Bring the remaining juice to a boil, stir in the mixed cornstarch and bring to a boil. Add the cherries, 50g of sugar, cinnamon and lemon juice. Mix together the quark, 75g of sugar, salt and egg. Gradually add the oil, then add the flour and baking powder. Knead the dough, shape into a ball and let it rest for 10 minutes in a bowl covered with cling film. Roll out on a floured surface into a rectangle measuring 60 x 30 cm. Roll out 8 squares with sides measuring 15 cm each. Spread the cherry compote evenly over the bottom third of the squares and fold half of the dough over. Press the edges of the dough together with a fork. Place the pastries on a lined baking tray. Mix the egg yolk and 1 teaspoon of water and brush the pastries with it. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 20-25 minutes. Mix the 2 teaspoons of cherry juice with powdered sugar and pour into a freezer bag. Cut off a corner and decorate the dumplings with the glaze.