Cherry turnovers without puff pastry

Ingredients for 1 servings:

• 150 g low-fat curd cheese
• 100 ml neutral oil, e.g. rapeseed or sunflower oil
• 1 egg(s), alternatively 5 tbsp milk
• 2 tbsp milk
• 75 g sugar, optionally with a portion of vanilla sugar
• 300 g wheat flour
• ½ pack of baking powder
• possibly lemon juice or lemon zest to refine
• 1 jar cherry(s)
• 1 tbsp, heaped cornstarch
• some egg yolk for brushing
• some milk for brushing
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with quark-oil dough, makes about 15 pieces

Drain the cherries. Reserve some of the juice so you can add the starch later. Heat the remaining juice in a saucepan. When the liquid boils, mix 1-2 tablespoons of starch with the cold cherry juice until smooth and stir into the pan with a whisk. The more starch you use, the thicker the mixture will be. Fold in the cherries and let cool. Note: The cherry sauce will thicken a little more during baking. When filling, the cherry sauce should drip slightly from the spoon. Preheat the oven to 200°C (top/bottom heat). Knead the remaining ingredients into a smooth dough that is easy to roll out and no longer sticks. If you don’t have an egg, you can replace it with 5 tablespoons of milk, but you may need more flour. Now roll out the dough as thinly as possible (approx. 3-5 mm) and cut into squares. For 10 cm squares, I always placed 5 cherries in the middle and topped with 1 teaspoon of cherry sauce. You can then fold them into either triangles or rectangles. Press the edges firmly, otherwise the parcels will ooze during baking. For a more golden brown finish, brush the parcels with egg yolk and milk. Bake the parcels for 10-15 minutes at 200°C (top/bottom heat) and then dust with powdered sugar.