John Myers
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Curd Golatschen
The perfect curd golatschen recipe with a picture and simple step-by-step instructions.
for the dough
- 1 Puff pastry roll
- 1 Egg white to coat
for the filling
- 1 disc Toast
- 2 tablespoon Rum raisins
- 2 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 150 g Curd
- 2 tablespoon Sour cream
- 50 g Baking sugar
- 1 tablespoon Vanilla sugar
- 2 tablespoon Custard powder
- 1 Egg yolk
- 1 pinch Salt
general preparation
- Wrap the curd cheese (quark) in Zewarolle so that it is dehydrated – wash the lemon with hot water, dry it, rub the peel and then squeeze the lemon – cut off the crust from the toast and cut the rest into very small cubes – rum raisins in a sieve well Allow to drain – preheat the oven to 190 degrees
prepare the curd filling
- Mix the sour cream in a bowl with 2 tablespoons of lemon juice and the grated zest of a whole lemon – add baking sugar, vanilla sugar, a pinch of salt and vanilla pudding powder – add an egg yolk (the egg white will later be used to coat the golatschen) – then the already prepared toast cubes add and mash well in the mixture – now add the well-drained curd cheese and stir everything well again – finally add the well-drained rum raisins
the golf clubs
- Roll up the finished puff pastry and cut into squares of the same size – place the curd filling evenly in the middle – mix the previously set back egg white with a little milk … coat the edges of the puff pastry squares with this egg mixture – now fold the 4 corners of each square towards the middle and lay them well on top of each other – now coat the finished golas with the remaining egg mixture
- Bake the Golatschen in an oven preheated to 190 degrees for 20 to 25 minutes – sprinkle with a little sugar before serving
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