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Curd and apricot parcels

updated

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Ingredients for 8 servings:

  • 1 pack of puff pastry, 330 g
  • 3 eggs
  • 250 g quark (cottage cheese)
  • 3 tbsp powdered sugar
  • 1 packet of vanilla sugar
  • 1 tbsp vanilla pudding powder
  • some lemon zest
  • 150 g apricot(s), cut into wedges
  • 2 tbsp sour cream
  • 1 pinch(s) of sugar
  • 1 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with puff pastry

Divide the puff pastry into eighths and brush with one egg white. Combine the curd cheese, powdered sugar, vanilla sugar, lemon zest, vanilla pudding powder, 2 egg yolks, and sour cream, then mix in the 2 egg whites. Spoon some of the filling onto each pastry piece, place 3 apricot pieces on top, fold over, and press the edges together with a fork. Add the sugar and milk to the remaining egg yolk, mix, and brush over the pastry pieces. Bake in a preheated oven at 190°C (top/bottom heat) on the middle rack for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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